New Orleans BBQ Shrimp

Shrimp, butter, lemons, Worcestershire sauce, Tabasco and rosemary. A delicious combo sure to please one and all. Add some green beans for color. Have a glass of wine. Who says low carb is boring? Enjoy!!

Ingredients

• 1 1/2 lbs. large shrimp in the shell

• 1 lb. green beans trimmed

• 1 lemon halved, and thickly sliced

• 3-4 tbsp Worcestershire sauce, more or less to taste

• 1 sprig fresh rosemary leaves removed from the stems

• Tabasco sauce to taste

• 12 tbsp unsalted butter, more or less to taste

• salt and pepper to taste

Instructions

Fill a large bowl with cold water and lots of salt (it should taste like the sea). Add shrimp and allow to soak for 15 minutes or so.

In a medium saucepan add 1/4 cup water and 1 tsp salt, bring to a boil over medium high heat. Add the green beans and cook until crisp tender, about 5-7 minutes. Taste and check for doneness to your liking. Set aside and keep warm.

Drain shrimp. In a 12-inch skillet, squeeze lemon slices to release all their juice. Add slices to skillet and bring to a boil over medium high heat. When bubbling, add 3 tbsp Worcestershire sauce, rosemary, and Tabasco sauce. Add shrimp to the skillet and toss in the sauce, stirring constantly for 3-4 minutes. Add butter one tablespoon at a time, swirling the pan and lifting it occasionally to keep from overheating. When you've added about 4 tablespoons of butter, taste the sauce. Add more butter, Worcestershire, Tabasco, salt and pepper until the flavor is to your liking. The shrimp will be cooked after about 5 minutes. Do not over cook. Serve with green beans - and lots of napkins!

NOTE: To make eating this dish less messy, you can use peeled deveined shrimp. The only difference will be that the shrimp will cook in about 3 minutes. Take care not to over cook. They're done when they turn pink and lose their translucent look.

Per serving: 510 calories, 37g fat, 37g protein, 4 net grams carbohydrate