Ingredients:

  • 1.5 lbs Large Gulf Shrimp (16/20 count), shell-on and deveined
  • 1 tsp Extra virgin olive oil
  • 0.5 tsp Kosher salt
  • 4 cloves Garlic, minced fine
  • 3 tbsp Low-sodium Worcestershire sauce
  • 1 tbsp Sriracha or hot sauce
  • 1 tsp Smoked paprika
  • 0.5 tsp Cayenne pepper
  • 1 tsp Dried oregano
  • 1 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh lemon juice
  • 4 tbsp Unsalted butter, chilled and cubed

Instructions:

  1. Rinse the 1.5 lbs of shrimp under cold water and pat them dry with paper towels.
  2. Place your skillet over medium high heat and add 1 tsp of olive oil. Wait until it is shimmering and just starting to smoke.
  3. Add the shrimp in a single layer. Cook for 2 minutes until the shells turn bright pink and slightly charred, then flip and cook for another 2 minutes.
  4. Stir in the 4 cloves of minced garlic and 1 tbsp of fresh rosemary. Sauté for 30 seconds until the garlic smells nutty and fragrant.
  5. Pour in the 3 tbsp of Worcestershire sauce, 1 tbsp of Sriracha, smoked paprika, cayenne, oregano, and salt.
  6. Bring the liquid to a bubble. Let it cook for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
  7. Stir in the 2 tbsp of lemon juice.
  8. Turn the heat to low. Add the 4 tbsp of chilled butter cubes one at a time, whisking constantly.
  9. Continue whisking until the sauce is glossy, thick, and opaque. Do not let it boil again or it might separate.
  10. Remove from heat immediately. Let the dish sit for 2 minutes to let the juices settle before piling into bowls.