Recipe by Nicole Gaffney (ColeyCooks.com)
⅓ cup | Worcestershire Sauce |
⅓ cup | Amber Beer (Recommended: Abita) |
3 | Cloves Garlic, minced |
1 | Bay Leaf |
1 tsp | Minced Fresh Rosemary |
1 tbsp | Cajun Seasoning |
1 tsp | Coarsely Cracked Black Pepper |
1 ½ lbs | Shell-on Wild Gulf Shrimp (16-20 count or larger). Head-on if possible |
5 | Thinly Sliced Lemon Rounds |
4 | Dashes of Hot Sauce, to taste |
½ | Lemon, juiced, to taste |
14 tbsp | |
4 | Scallions, thinly sliced |
1 tbsp | Minced Fresh Parsley |
1 | Crusty French Bread, for serving |