Prep Time: 10 minutes
Cook Time: 5 minutes
2 lb. extra-large (16 to 20 count) shrimp in shell
1 tbs. olive oil
5 tbs. unsalted butter, divided
8 garlic cloves, finely chopped
2 tbs. Spicy Louisiana Rub seasoning
1/2 cup amber ale
2 tbs. fresh lemon juice
1 tbs. hot sauce, such as Crystal or Tabasco
1 tbs. Worcestershire sauce
3 tbs. finely chopped fresh flat-leaf parsley
Sliced French bread, warmed or lightly toasted
- Using small sharp knife or small sharp kitchen shears, cut down back of each shrimp just deep enough to expose dark vein. Devein shrimp under cold running water, leaving shells intact.
- Heat large heavy skillet over medium-high heat. Add olive oil, then add 2 tbs. butter and swirl to melt. Add the garlic and Spicy Louisiana Rub seasoning. Cook 1 minute, or just until garlic is tender. Add shrimp and toss to coat well with butter mixture. Add ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for 2 minutes, or until shrimp are almost cooked through, turning shrimp after 1 minute.
- Add remaining 3 tbs. butter and parsley and simmer gently for 1 minute, or until butter melts and shrimp are just cooked through. Season with salt and pepper.
- Transfer shrimp and sauce to four wide shallow bowls. Serve with bread to sop up sauce.