16 jumbo shrimp (12 per pound, about 1½ pounds), with heads and unpeeled
½ cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (home mixed with no sugar content)
1 teaspoon minced garlic
1½ cups (3 sticks) cold unsalted butter, cubed
Preparation
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp begin to turn pink, about 1 minute on each side.
Reduce heat to low and stir in cold butter, a few cubes at a time, keep stirring constantly and adding more only when butter is melted and creamed. Remove skillet from heat immediately. Place shrimp in a bowl and pour sauce over top.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/new-orleans-bbq-shrimps/