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Prepare the shrimp by peeling and deveining them, leaving the tails on. Set aside.

In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

Stir in the Worcestershire sauce, fresh lemon juice, freshly ground black pepper, cayenne pepper, hot sauce (if using), and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Add the prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook, as shrimp can become rubbery.

Taste the sauce and add salt as needed. The sauce should be rich, buttery, and peppery. Serve immediately directly from the skillet or transfer to a large serving bowl.

Serve with plenty of sliced crusty French bread for soaking up the delicious sauce.


Prepare the shrimp by peeling and deveining them, leaving the tails on. Set aside.

In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

Stir in the Worcestershire sauce, fresh lemon juice, freshly ground black pepper, cayenne pepper, hot sauce (if using), and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Add the prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook, as shrimp can become rubbery.

Taste the sauce and add salt as needed. The sauce should be rich, buttery, and peppery. Serve immediately directly from the skillet or transfer to a large serving bowl.

Serve with plenty of sliced crusty French bread for soaking up the delicious sauce.
