|oh here comes the bread for soppin'|
For the BBQ Shrimp:
6T Unsalted Butter
3 Sticks Unsalted Butter, Cut into Cubes + Chilled
4 Cloves of Garlic, Minced
1C Hot Sauce
½C Worcestershire Sauce
¼C Freshly Squeezed Lemon Juice
2T Homemade BBQ Seasoning
2T Fresh Cracked Pepper
3lbs Head-On Large Shrimp (unpeeled)
Kosher Salt (as needed)
1T Fresh Parsley, Minced
1T Fresh Chives, Minced
1 Lemon, Thinly Sliced (for garnishing)
Warmed French Bread, For Dipping
1. Heat the 6T of unsalted butter in the largest skillet that you have over medium-high heat (we used a paella pan and it worked great). Add in the minced garlic and cook until it is soft and fragrant… about 1-2 minutes (do not burn the garlic).
2. Add in the beer, hot sauce, Worcestershire sauce, lemon juice, BBQ seasoning, and pepper. Stir to combine it into the melted butter and garlic. Bring this mixture to a simmer and cook until the sauce has reduced by half, about 8-10 minutes. Add the head-on, unpeeled shrimp; cook, flipping once, until the shrimp is cooked through (just when it begins to turn pink). This should only take a few minutes. Reduce the heat to medium-low and stir in the cubed, chilled butter to make a smooth sauce. Season with salt.
3. Remove the pan from the heat, sprinkle the chives and parsley all over the shrimp and place the sliced lemon evenly throughout the pan. Serve the BBQ shrimp with warmed French bread for sopping up the sauce. Enjoy.