Louisiana Style BBQ Shrimp

1 pound of 26/30 count shrimp with head on
2 sticks of butter, halved
Worcestershire Sauce
4 heaping teaspoons salt
4 heaping teaspoons black pepper
4 heaping teaspoons creole seasoning
4 tsp garlic, minced
4 lemons

For each serving (makes 4 servings),

Melt 1/2 stick of butter in a saute pan over medium-high heat.

Add  2 tablespoons of  Worcestershire sauce
Juice of one lemon freshly squeezed
1 heaping teaspoon of salt
1 heaping teaspoon of black pepper
1 heaping teaspoon of creole seasoning
1 teaspoon of minced garlic.

Combine by stirring or shaking pan. Add in about a quarter of the shrimp. About 9 at a time to each batch.

Cook a couple minutes on each side. Spoon shrimp and butter sauce onto thin sliced French bread.

( I combine the seasonings into four ramkins.  It makes it easier to add to the butter, Worcestershire sauce and lemon juice while you are preparing each serving.)

Bon Appetit!