3 sticks unsalted butter
1 cup extra virgin olive oil
2 lemons, thinly sliced + zest of one lemon
8 cloves garlic, pressed
4 Tbsp. Worcestershire Sauce
3-4 Tbsp. Frank Davis Seafood Seasoning
1 tsp. crushed red pepper flakes
2 Tbsp. coarse ground black pepper
2 Tbsp. Frank Davis Sicilian Seasoning
1 cup beer (not lite beer!)
4 lbs. colossal (U-10) whole Louisiana shrimp, heads on
2 lemon halves for juicing
Hot French bread for sopping
Combine the butter and olive oil and melt them together in a large, high-sided skillet.
Then drop in the sliced lemons, the lemon zest, the garlic, the Worcestershire, seafood seasoning, red pepper flakes, black pepper, Sicilian seasoning, and beer—in other words, stir in everything except the shrimp.
Then over a medium-low fire, let everything simmer for about 5 minutes.
In the meantime, wash the shrimp thoroughly under cold running water (remember, the heads and shells stay on!).
Then place them into a shallow baking pan, pour the “sauce” you made evenly over them, and baste them several times to insure that each one is completely coated.
Now slide the pan into a preheated oven and bake—uncovered—at 350 degrees until the shrimp are pink on top, which should take about 5-8 minutes.
At this point, turn the pan and toss the shrimp and bake them for another 10 minutes or so until they turn pink all over and a slight airspace forms along the dorsal shell line.
Serve them in a deep bowl, piping hot right from the oven, and squeeze a little fresh lemon juice over them.
Of course, you will definitely need a big chunk of French bread for dipping that great sauce.