My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember

Barbecue shrimp gets its name not from the use of a barbecue (of which there is none) but rather from the sauce in which these crustaceans are cooked. The recipe below features a hearty helping of butter, but the results are totally worth the calories.

These shrimp are traditionally prepared unpeeled with their heads on; this adds more flavor to the sauce and keeps the shrimp from drying out as they cook. Unpeeling them at the table is a bit messy, so consider handing out lobster bibs before digging in!

1 pound large, unpeeled, shrimp, deveined
1/3 cup Worcestershire sauce
2 tablespoons hot sauce
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoons Creole seasoning
1 stick butter, cubed

1. Combine the shrimp, Worcestershire sauce, hot sauce, lemon juice, garlic, and Creole seasoning in a skillet. Cook, stirring occasionally, until the sauce begins to bubble.

2. Add the butter a little bit at a time, stirring well after each addition to emulsify it into the sauce.

3. When all of the butter has been added, pour the shrimp and sauce into a serving dish. Serve with fresh bread for dipping.

Pro tip: You can substitute with head-on shrimp.