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New Orleans Barbecue Shrimp
Ingredients
  • 2 lemons
  • ½ cup Worcestershire sauce
  • 2 tablespoons black pepper
  • 1 heaping teaspoon Cajun seasoning, or to taste
  • 1 teaspoon dried rosemary, or to taste
  • 4 tablespoons minced fresh garlic
  • ¼ cup shrimp or seafood stock, divided
  • Two dozen extra-large wild-caught Gulf shrimp (9/12 count), head and tail on
  • 2 cups (4 sticks) cold, salted butter, cut into ½-inch cubes
  • French bread, for dipping
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