Ingredients

• 16 each jumbo shrimp, heads on
• 3 sticks cold unsalted butter, cut into cubes
• 2 teaspoons freshly ground black pepper
• 2 teaspoons black pepper - cracked
• 2 teaspoons Creole Seasoning
• 1/2 cup Worcestershire Sauce
• 1 teaspoon chopped garlic
• 3 tablespoons water
• Juice of 2 lemons

Directions

1. In a sauté pan over medium-high heat, place all ingredients except butter. Cook until shrimp turn pink (3/4 cooked).

2. Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat.

3. Place shrimp in a bowl and pour sauce over shrimp.

4. Serve with slices of French bread for dipping [very important!].

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