Commander's Palace Barbecued Shrimp

This is the Louisianna-style un-barbecued, barbecued shrimp!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 16  large shrimp, peeled and deveined (tails left on)
• 2  tablespoons  creole seasoning (or cajun)
• 1⁄4 cup canola oil
• 4  garlic cloves, finely chopped
• 2  tablespoons  finely chopped fresh rosemary
• 1⁄2 cup beer
• 6  tablespoons  hot sauce (Crystal or Frank's)
• 6  tablespoons Worcestershire sauce
• 5  tablespoons fresh lemon juice
• 12  tablespoons  cold butter, cut into small pieces
• 1  loaf  crusty  French bread

Directions

1. Heat large skillet over medium heat until hot.
2. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside.
3. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.Transfer shrimp to a large plate; set aside.
4. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well, Cook, stirring, until thickened, about 7-8 minutes.
5. Remove skiller from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shriimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.