Rosedale Rosemary BBQ Shrimp — Robert St. John

Ingredients

• 1 Tablespoon cracked black pepper
• 1 Tablespoon fresh rosemary, picked off the stem and roughly chopped
• 1 teaspoon canola or olive oil
• 2 Tablespoons minced shallots
• 2 Tablespoons minced garlic
• ½ cup Worcestershire sauce
• ½ cup Crystal hot sauce or less if using Tabasco
• 1 quart beer
• Juice and zest of 1 lemon
• 1 ½ lb head-on peeled shrimp (can remove some of the heads, if preferred)
• 2 Tablespoons oil – canola or pure olive (not extra virgin)
• Salt, pepper
• 4-6 Tablespoons butter
• 2 Tablespoons chopped parsley (optional)
• 3 Tablespoons sliced scallion