New Orleans Style BBQ Shrimp

From Saveur magazine, based on a recipe by Tory Mcphail of Commander's Palace.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 16  jumbo shrimp, peeled and deveined (tails left on)
• 2  tablespoons  cajun seasoning
• 1⁄4 cup canola oil
• 4  garlic cloves, finely chopped
• 2  tablespoons  finely chopped fresh rosemary leaves
• 1⁄2 cup beer, preferably Abita Amber
• 6  tablespoons  hot sauce, preferably Crystal brand
• 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 a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. 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. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
2. 2. Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp 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.