Italian Barbecue Shrimp | Louisiana Kitchen & Culture

Ingredients

• 12 raw colossal shrimp, unpeeled, with heads and tails left on
• 2 tablespoons worcestershire sauce
• 1 1⁄2 tablespoons coarsely ground black pepper**
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon, use half seeded
• 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm