| 16 | Jumbo shrimp, such as Gulf of Mexico pink, peeled and deveined (tails left on) |
| 2 tbsp. | Creole or cajun seasoning |
| 1/4 cup | Canola oil |
| 4 cloves | Garlic, finely chopped |
| 2 tbsp. | Finely chopped fresh rosemary leaves |
| 1/2 cup | Beer, preferably Abita Amber |
| 6 tbsp. | Hot sauce, preferably Crystal brand |
| 6 tbsp. | Worcestershire sauce |
| 5 tbsp. | Fresh lemon juice |
| 12 tbsp. | Cold butter, cut into small pieces |
| 1 | Loaf crusty french bread |
Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.