New Orleans Barbecue Shrimp – Garden & Gun

Ingredients

• 1 tsp. vegetable oil
• 1 lb. jumbo shrimp, shell and head on
• 2 3-inch rosemary sprigs
• 3 garlic cloves, sliced
• Grated zest of 1/2 lemon
• 1 1/2 tsp. kosher salt
• 1 tbsp. black pepper
• 1/2 cup shrimp stock (recipe on page 152 of the cookbook)
• 2 tsp. Worcestershire sauce
• Juice of 1 lemon
• 8 tbsp. (1 stick) unsalted butter, cubed
• 1 loaf of French bread, toasted and sliced