New Orleans Barbecue Shrimp

First of all, let me say that these barbecue shrimp will never see a grill. Instead, they are covered in Creole seasonings and cold butter, then quickly broiled until they are slightly charred. Don't ask me why they're called barbecued when they're not - what they are is easy, spicy and it's far too easy to eat a pound by myself.

You will need:

2 pounds medium shrimp, unpeeled but deveined
1/2 stick cold butter, cut into slices
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon hot sauce
2 cloves garlic, minced
1/4 teaspoon cayenne
1/4 teaspoon thyme
Black pepper

Rinse shrimp and place in a large bowl. To the shrimp add Worcestershire, lemon juice, hot sauce, garlic, cayenne, thyme, salt and pepper and stir to coat thoroughly.

Transfer shrimp to a rimmed baking sheet. Position oven rack in the top third of the oven and turn broiler to high. Distribute butter slices over the top of the shrimp and place pan in broiler. Watch closely - shrimp will turn pink after about 2 minutes. Remove from oven, and stir/flip shrimp. Place back in oven. As soon as the shrimp begins to brown, remove from oven to turn again, return to oven, and allow to brown on the other side. Remove from oven immediately. Serve with crusty bread.

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