Ingredients

• 1 pound large shrimp, shell-on (deveined)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon hot sauce (like Tabasco)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon Creole or Cajun seasoning
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving
• Crusty French bread, for dipping

Directions

• In a large skillet over medium heat, melt butter with olive oil.
• Add garlic and cook for 30 seconds until fragrant.
• Stir in Worcestershire sauce, lemon juice, lemon zest, hot sauce, paprika, cayenne, black pepper, salt, and Creole seasoning.
• Bring the mixture to a simmer, stirring well to combine.
• Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until pink and just cooked through.
• Remove from heat and sprinkle with fresh parsley.
• Serve hot with lemon wedges and crusty bread to soak up the sauce.

Notes

• 6-9-25 1/2 Recipe
• I added
• Shallot, Sm dice

Photos