SERVES 4

Despite its name, this dish never touches a barbecue or grill. A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that's enlivened with loads of hot sauce, worcestershire sauce, and garlic. This version is based on one served by chef Tory McPhail at the hallowed eatery Commander's Palace. Make sure you have plenty of bread on hand to sop up the delicious sauce.

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.