Mr. B’s serves the shrimp with heads and tails on — and always with a bib! In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib. We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter.
Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium heat. Add the shrimp to the skillet and sprinkle with salt and pepper. Cook, stirring occasionally, for 4-5 minutes or until shrimp is cooked through. Remove shrimp to a plate and set aside. Add the garlic to the skillet and cook, stirring constantly, for 30 seconds.
Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and cook until slightly pink, stirring occasionally. Stir in the sauce and heat to a boil. Reduce the heat to low.