Peel-and-Eat Shrimp with Spicy Herb Butter
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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Cooking tools:
- Microplane
- Ramekin
- Serving platter
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Plastic wrap
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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