My Easy Barbecue Shrimp | Emerils.com

Ingredients

• 24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and head reserved
• 1 tablespoon cracked black peppercorns
• 2 teaspoons Emeril’s Creole Seasoning or other Creole seasoning
• 1 1/2 teaspoons chopped fresh rosemary
• 3 tablespoons olive oil
• 1 cup dry white wine
• 3 cups water
• 3/4 cup Worcestershire sauce, preferably homemade
• Juice from 2 lemons (about 1⁄4 cup)
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon hot sauce
• 1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
• Jalapeño Biscuits, for serving