2 teaspoons Creole seasoning (I used Tony Chachere)
2 teaspoons Crystals Louisiana Hot Sauce
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
2 tablespoons fresh chopped parsley
French bread for dipping
Peel the shrimp, leaving only their tails attached.
In a large skillet combine Worcestershire, lemon juice, black peppers, Creole seasoning, hot sauce and garlic and cook over moderately high heat, when hot add shrimp and cook 2-3 minutes until shrimp turn pink, about 1 minute on each side.
Reduce heat to simmer and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
Remove skillet from heat. Place shrimp in a bowl and pour sauce over top and garnish with parsley. Serve with French bread for dipping.