2 cups Worcestershire sauce
3 tablespoons Creole seasoning
3 tablespoons cracked pepper
3 tablespoons ground pepper
6 garlic cloves, minced
2 4-inch long stalks of rosemary
2 pounds large shrimp, peels left on
4 lemons, cut in half
1 cup water
3 sticks of butter, cut into small pieces
In a large, heavy pot add the Worcestershire sauce, Creole seasoning, cracked pepper, ground pepper, garlic, and rosemary. Stir to combine. Pour in the shrimp. Turn on the heat to bring the mixture to a boil. Squeeze the lemons into the mixture and then drop in. Add the water. Allow the mixture to boil until the shrimp turn pink (approximately 6-8 minutes).
Turn off the heat and add the butter. Stir until all of the butter is melted.
Pour into a large bowl and serve with crusty french bread for dipping the sauce.