Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined, tails on or off

• 4 tablespoons unsalted butter, cold and cubed

• 2 tablespoons olive oil

• 1/4 cup Worcestershire sauce

• 1/4 cup beer or seafood stock (optional but classic)

• 3–4 cloves garlic, minced

• 1 teaspoon Cajun or Creole seasoning

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper or to taste

• 1 teaspoon cracked black pepper

• 1–2 teaspoons hot sauce (Crystal or Tabasco)

• Juice of 1/2 lemon, plus slices for serving

• 1 bay leaf and a sprig of rosemary or thyme (optional)

• Chopped parsley and sliced scallions, for garnish

Instructions

1. Build the sauce

• In a large skillet over medium-high, combine Worcestershire, beer or stock, garlic, bay leaf, rosemary, Cajun seasoning, paprika, cayenne, black pepper, and hot sauce; bring to a simmer 2–3 minutes.

2. Cook shrimp

• Add shrimp and lemon slices; toss to coat. Reduce to medium, cover, and cook until just pink and opaque, 3–5 minutes depending on size.

3. Finish with butter

• Remove lid, add lemon juice, then turn off heat. Add cold butter cubes and swirl until emulsified and glossy. Season with salt and additional lemon to taste.

4. Serve

• Garnish with parsley and scallions. Serve immediately with crusty French bread to sop up the spicy butter sauce.