Peel-and-Eat Shrimp with Spicy Herb Butter | Saveur

Name: Peel-and-Eat Shrimp with Spicy Herb Butter | Saveur
Ingredients: 2 lb. unpeeled, head-on shrimp, preferably Royal Red; 16 tbsp. unsalted butter; 1 tbsp. Worcestershire sauce; 1 ⁄ 2 tsp. freshly ground black pepper; 1 ⁄ 4 tsp. cayenne; 2 cloves garlic, minced; 1 sprig rosemary; Zest and juice of 1 lemon

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The best way to enjoy this sweet Gulf shrimp dish, adapted from Donald Link's Down South (Clarkson Potter, 2014), is with drawn butter for dipping.

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Ingredients

2 lb. unpeeled, head-on shrimp, preferably <a href="https://www.saveur.com/article/recipes/a-shrimp-that-eats-like-a-lobster/">Royal Red</a>
16 tbsp. unsalted butter
1 tbsp. Worcestershire sauce
1⁄2 tsp. freshly ground black pepper
1⁄4 tsp. cayenne
2 cloves garlic, minced
1 sprig rosemary
Zest and juice of 1 lemon