16 jumbo shrimp, such as Gulf of Mexico pink, peeled
and deveined (tails left on)
2 tbsp. creole or cajun seasoning
1⁄4 cup canola oil
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh rosemary leaves
1⁄2 cup beer, preferably Abita Amber
6 tbsp. hot sauce, preferably Crystal brand
6 tbsp. worcestershire sauce
5 tbsp. fresh lemon juice
12 tbsp. cold butter, cut into small pieces
1 loaf crusty french bread
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. 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.