Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 lg Peeled shrimp, tails left on
(1 1/2 pounds)
1 ts Cracked black pepper
1 1/2 ts Creole Seasoning, or to
Taste
2 ts Olive oil
8 tb Worcestershire sauce
Juice of 2 lemons
4 tb Shrimp stock
4 tb Chilled butter, cut in 8
Pieces
Tabasco
Jalapeno biscuits, for
Serving (see next recipe)

Toss shrimp with 1/2 teaspoon of the pepper and half of the Creole
seasoning. Heat oil in a large skillet over high heat. When oil
begins to smoke, add shrimp and sear first side 1 1/2 minutes. Turn
shrimp and immediately add Worcestershire, lemon juice and shrimp
stock. Stir in remaining pepper and Creole seasoning.

Remove skillet from heat and add butter, 1 piece at a time, stirring
constantly until it is fully incorporated, and a few drops Tabasco, to
taste. Divide shrimps among 4 plates, top with a spoonful of sauce
and serve with jalapeno biscuits alongside.

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