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Barbecue shrimp

Servings 2
Author Lisa Fain

Ingredients

  • 1 pound large shrimp, unpeeled
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons coarsely ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 pound unsalted butter, cut into 1/2 inch slices
  • Crusty bread, for serving

Instructions

  1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy skillet. Squeeze the juice from the lemon half over the shrimp and add rind and pulp to the pan.


  2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.After about 2 minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.


  3. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.

  4. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through, about 2 minutes.


  5. Serve immediately with crusty bread for sopping up the sauce and lots of napkins for cleaning your hands.