INGREDIENTS:8 shrimp (U-12, head on) 2 oz. Worcestershire sauce 1 tsp. fine black pepper 1 tsp. cracked black pepper 1 tsp. Creole seasoning ½ tsp. fresh garlic, chopped ½ lemon 6 oz. cold unsalted butter, cut into 1-ounce piecesCreole Seasoning: 8 oz. salt 2 oz. garlic, granulated 2 oz. black pepper, ground 1 tsp. cayenne pepper 1 tsp. thyme 1 tsp. oregano 2 oz. paprika 1 Tbsp. onion, granulated DIRECTIONS:For Barbecued Shrimp: Heat sauté pan over high heat. Pour shrimp, Worcestershire ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.