So some might call this "BBQ" shrimp if they are from New Orleans. I have about 6 different versions of "BBQ" shrimp that I like to do, but I'd rather call this one peppered shrimp. It's in a butter sauce with lots of pepper and some seasonings. You'll want to serve it like a traditional New Orleanian would, with french bread to soak up all the yummy butter sauce. It gets a little messy peeling the shrimp, but trust me it is worth it to keep the shells on because it helps soak in the sauce even more!
1 lb shrimp (Head's off but shells on)
5 tbsp butter
1.5 tbsp black pepper
1/2-1 tsp cayenne pepper (start with 1/2 tsp and work your way up!)
1 tbsp worchestshire sauce
1 tsp ground thyme
1 tsp slap ya mama
1 tbsp parsley
1/2 tbsp crushed rosemary
Juice of 2 lemons (you can start with one and see how you like it- work your way up)
In a large skillet melt down the butter
Add all seasonings and juice ofone lemon
Add shrimp in and cook until pink
Shells will start to separate from shrimp, thats how you know it's time to turn off the heat- they're done!
Serve in a bowl, with some sauce and french bread on the side