Louisiana Style Barbecue Shrimp

Ingredients
2 lbs of jumbo, head on shrimp
1 head of garlic, peeled and chopped finely
1 cup of Worcestershire sauce
Lemon Juice from 2 lemons (cut in halve)
1 stick of butter, chilled and cubed
Tony Chachere seasoning, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
Italian seasoning, to taste
Cayenne pepper, to taste
Garlic powder, to taste
Parsley, to garnish
Louisiana Hot Sauce, to taste
Directions

1. In a large cast iron skillet, on medium-high heat, add 1 cup of worchestershire sauce.
2. Stir in the garlic and season with dry seasonings.
3. Cook until fragrant and then add in the shrimp.
4. Place the the lemon halves in a lemon press and place the lemon juice all over the shrimp.
5. Add the cubed butter and stir until melted.
6. Add the rosemary sprigs.
7. Add in hot sauce to taste.
8. Add black pepper, to taste.
9. Allow the shrimp to cook until they are fully pink but do not overcook. (Approximately 10 minutes).
10. Garnish with parsley

I served mine over mashed potatoes. This would also be amazing over grits.