Barbecued Shrimp (Louisiana)

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

4 oz (1 stick) butter, cut into small pieces
3 cloves garlic, minced (1 Tbsp.)
1 Tbsp. fresh rosemary, finely chopped
1/3 cup lemon juice, freshly squeezed (from 2 lemons), rinds reserved and sliced
¼ cup Worcestershire sauce
1½ tsp. hot sauce, such as Tabasco
1 lb (30) medium to large shrimp, peeled, heads (optional) and tails on
½ tsp. coarse sea salt
pepper, freshly cracked
French baguette, for serving

Heat a 12” skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.

Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3-4 minutes. Season with pepper. Serve with baguette.

Makes 4 servings.