Things You'll Need:
- 1 lb. shrimp (21-25/lb. or larger), heads-on
- 1/2 cup butter
- Pinch of crushed red pepper
- Pinch cayenne pepper
- Pinch of salt
- Pinch of white pepper
- Pinch of black pepper
- 1 tbsp. chopped, fresh garlic
- Dash of Worcestershire sauce and lemon juice
- 4 oz. beer (optional)
- Sauce pan with lid
- Wooden spatula
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Step 1
Melt the butter and add white pepper, black pepper, salt, cayenne pepper and crushed red pepper in the pan. Use medium heat. Once the spices and the butter have created a sauce, you can move on.
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Step 2
Saute the shrimp in the buttery spicy sauce. This will usually take four to five minutes. You should push them around with the spatula and turn them over once one side has turned pink.
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Step 3
Add the Worcestershire sauce, garlic and beer. This will make your sauce darker and greater in volume. Stir everything together.
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Step 4
Simmmer for three more minutes. You should cover the pan while the shrimp are simmering. Once they have cooked, you can either serve them immediately or refrigerate them and serve them the next day. If you let them sit overnight in the fridge, the barbecue flavor will be much more intense.
