Barbecued Shrimp

Turns out, New Orleans style barbecued shrimp nevers hits a grill!  At first, I was concerned that Commander's Palace had sent me a recipe riddled with typos, given its dizzying measurements of mis-matched ingredients: fresh Rosemary steeped in Crystal hot sauce, and 6 tablesooons of Worcestershire where I'd normally use a dash?  But, the sharp and buttery results fashioned a powerful memory (while visiting New Orleans during my tour in the Naval Air Reserve in Millington, Tennessee (ourside of Memphis), as I leaned over the counter (at Commander's Palace), using warm bread to wipe up every bit of sauce.  Enjoy. Serves 4

Ingredients

• 16 Jumbo Shrimp (1 lb.), peeled and deveined (tails left on)
• 2 TB. Creole or Cajun Seasoning, preferable Tony Chachere's
• ¼ cup Canola Oil
• 4 Garlic cloves, finely chopped
• 2 TB. finely chopped Fresh Rosemary
• ½ Cup light to medium Lager, prefereably Abita Amber
• ¼ Cup plus 2 TB hot sauce, preferably Crystal Brand
• ¼ Cup plus 2 TB Worcestershire Sauce
• ¼ Cup plus 1 TB Fresh Lemon Juice
• 12 TB cold, unsalted butter cut into small pieces
• Cooked Grits or Crusty French Breas for serving

Procedure

1. To a medium bowl, add the Shrimp and Creole seasoning, and toss well to coat.  Set aside to marinate at room temperature.
2. Meanwhile, heat a large skillet over medium heat.  Add the oil and garlic, and cook, stirring occasionally, until the Garlic is fragrant and just beginning to color, about 1 minute. 
3. Add the Rosemary and cook for a few seconds more before adding the Shrimp.  Cook, flipping the Shrimp once, until they begin to turn pink, about 30 seconds per side.  Transfer to a large plate and set aside.
4. Return the skillet to medium heat, then add the Lager, hot sauce, Worcestershire sauce, and lemon juice.  Cook, stirring and scraping any browned bits from the bottom of the pan until the sauce has thickened enough to lighly coat the back of a spoon, 7-8 minutes. 
5. Turn off the heat and begin whisking in the butter a few pieces at a time.  The sauce will thicken further as the butter is incorporated.
6. Add the reserved Shrimp to the skillet, toss to coat, and return to medium heat. Cook 2-3 minutes more, then transfer to a deep serving dish and serve immediately with either Grits or Bread for dipping.