With summer on its way, barbecue season is about to begin! Here’s a spicy barbecue shrimp recipe from Big Water Fish Market recipe that is quick and easy to make at home (and if you’re not into cooking it yourself, it’s also available at the restaurant on Friday nights).

 

4 Tbsp. butter

3 chopped cloves of garlic

1/4 cup of hot sauce

1/4 cup Worcestershire sauce

1/3 cup beer

2 Tbsp. Creole seasoning

1/2 tsp. black pepper

1 lb head-on or peeled and deveined Gulf pink shrimp

 

Melt 2 Tbsp. of butter in pan. Add garlic and sauté about 30 seconds. Add the hot sauce, Worcestershire, beer, lemon and seasonings. Bring to a simmer. Cook for 2-3 minutes. Reduce heat. Add shrimp and the remaining 2 Tbsp. butter. Cook for 3 minutes. Shrimp will turn pink and should be coated with the sauce. Serve with bread to soak up the sauce.