New Orleans-style BBQ shrimp

                Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

• - 16 jumbo shrimp, peeled and deveined, tails left on
• - 2 tbsp cajun seasonning
• - ¼ cup vegetable oil
• - 4 cloves garlic, minced
• - 2 tbsp minced fresh rosemary leaves
• - ½ cup beer
• - 6 tbsp tabasco sauce
• - 6 tbsp worcestershire
• - 5 tbsp lemon juice
• - 12 tbsp unsalted cold butter, cut into small pieces
• - 1 loaf crusty french bread, for serving

1. Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
2. Heat a large skillet over medium heat until hot ; add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
3. Add the rosemary and cook 2-3 seconds ; add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
4. Transfer the shrimp to a large plate and set aside.
5. Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well ; cook, stirring, until thickened, 7 to 8 minutes.
6. Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
7. Return the shrimp to the skillet and toss to coat.
8. Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.
9. Transfer the shrimp and sauce to 4 plates ; serve with chunks of crusty bread.

BON APPETIT