5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled
1 pound (4 sticks) of butter
1/4 cup of olive oil
3/4 cup of Worcestershire sauce
2 teaspoons of hot sauce
4 whole garlic cloves, smashed
1 teaspoon of kosher salt
1 tablespoon of large flake Creole seasoning
3 or 4 tablespoons+ of your favorite bottle of beer (optional)
2 lemons, one juiced, the other sliced thin
Plenty of freshly cracked black pepper
Hot crusty bread, for dipping in the sauce
Preheat oven to 375 degrees F.
Put the bread in aluminum foil and set aside for later.
Melt the butter in with the olive oil in a large sauce pan. . Add in the Worcestershire sauce, hot sauce, garlic, salt, Creole seasoning and the beer. Simmer for a few minutes, 15 to 20 on a lower setting, and set aside to cool slightly.
Place the wrapped bread in the oven.
Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat.
Squeeze the juice of one lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 25 to 30 minutes, stirring halfway.
Remove the bread and slice. The bread will be soft but if you want it crisper, just unwrap it during the last 5 minutes or so of cooking time.
Serve the shrimp in large soup bowls, with plenty of juices, and slices of the hot French bread to sop up the juices.
Cook’s Note: You can make your own Creole seasoning by combining 1 teaspoon of regular Cajun or Creole seasoning and add 1/2 teaspoon each of oregano, rosemary, and thyme and a dash of dried, hot pepper flakes.
Use your favorite hot sauce liberally!