New Orleans Style BBQ Shrimp

I know.  Americans don't like to eat shrimp with the heads and tails on.  But it makes for a more flavorful dish.  Just have plenty of paper towels, bowls and lemon water to wash the digits...
Serves 4

photo by Linda Pulgiese, food styling by Chelsea Zimmer

ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely chopped garlic
• 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Crystal hot sauce
• Juice of 1 lemon
• 2 teaspoons Creole seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon cracked black pepper
• 1 cup Abita or other amber beer
• 1 teaspoon minced rosemary leaves
• 1 loaf French bread, thickly sliced on the diagonal and warmed

preparation

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.