- 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
- 1 Tbs. lemon juice
- 2 tsp. Worcestershire sauce
- 1/4 cup dry white wine
- 2 cloves garlic, chopped
- 4 Tbs. black pepper (or more!)
- 1/4 tsp. salt
- 3 sticks butter, softened
- 2 tsp. paprika
- 1 loaf French bread
Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don't overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.
Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.
Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.
Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.