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Louisiana BBQ Shrimp

[/title][fusion_text]Week of February 29th-March 4th 2016

• 4 ounces (1 stick) unsalted butter, cut into small pieces

• 3 garlic cloves, minced (1 tablespoon)

• 1 tablespoon finely chopped fresh rosemary

• 1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced

• 1/4 cup Worcestershire sauce

• 1 tablespoon cream

• 1 1/2 teaspoons hot sauce, such as Tabasco 

• 1 pound (about 30) medium to large shrimp, peeled

• 1/2 teaspoon coarse salt

• Freshly ground pepper

Heat a 12-inch skillet over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted. Add shrimp back to pan and to heat through. Serve with baguette or rice.

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