The best way to enjoy this sweet Gulf shrimp dish is with drawn butter for dipping.
Serves 2 – 4
2 lb. unpeeled, head-on shrimp, preferably Royal Red
16 tbsp. unsalted butter
1 tbsp. Worcestershire sauce
1⁄2 tsp. freshly ground black pepper
1⁄4 tsp. cayenne
2 cloves garlic, minced
1 sprig rosemary
Zest and juice of 1 lemon
 Bring a large pot of water to a boil. Cook shrimp until pink, 5–7 minutes. Drain and transfer shrimp to a serving platter; cover with plastic wrap and set aside.
 Combine remaining ingredients in a 12″ skillet over medium-low; cook until garlic is soft, 6–8 minutes. Discard rosemary and pour sauce into individual ramekins for dipping.