Peel and Eat Shrimp is Finger Food

Ingredients

• 4 clove garlic minced peeled ( and )
• 0.3 cup hot sauce to taste (or )
• 1 pinch kosher salt 
• 1  optional: lemon thinly sliced ()
• 0.5 cup juice of lemon freshly squeezed
• 1 pinch freshly cracked pepper black
• 0.5 teaspoon pepper flakes red crushed to taste (or )
• 2 tablespoon rosemary leaves 
• 1 pound shrimp medium to large unpeeled ()
• 8 tablespoon butter unsalted
• 0.3 cup worcestershire sauce 

Equipment

• frying pan

Directions

1. Heat a large (at least 12-inch) cast-iron skillet over medium-high heat.
2. Add butter, and cook until melted and foamy, but do not let it brown.
3. Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes. Flip the lemon slices and add rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce; bring a simmer. Season the shrimp with salt and pepper then add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often, until they are pink and firm to the touch, about 3 to 4 minutes total.
4. Serve on a platter in a big, help yourself heap.Like this:Like Loading...