Citizen Kane's Steakhouse New Orleans-Style Barbecue Shrimp

Source: Citizen Kane's Steakhouse, Kirkwood, Missouri

Yield: 8 appetizer servings

2 cups (4 sticks) butter, at room temperature
2 tablespoons chopped garlic
2 tablespoons crushed dried rosemary
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground red (cayenne) pepper or more to taste
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
Juice of 1 large lemon (about 2 tablespoons plus 2 teaspoons)
2 to 3 pounds (10- to 15-count) shrimp

Combine butter, garlic, rosemary, paprika, black, white and red peppers, salt, Worcestershire and lemon juice in the bowl of an electric mixer; beat until light and fluffy. Refrigerate until ready to use.

Peel and devein shrimp, leaving the last shell section and tail intact. Heat skillet over medium-high heat, then add butter and shrimp. Cook, stirring frequently, just until shrimp are done.

Serve with crusty bread for dipping in the extra butter sauce.

Per serving: 436 calories; 45.5 g fat (94 percent calories from fat); 29 g saturated fat; 142 mg cholesterol; 3 g protein; 3.5 g carbohydrate; 0.5 g sugar; 1 g fiber; 127 mg sodium; 41 mg calcium; 97 mg potassium

Note: For fewer servings, use 1 to 2 tablespoons of the seasoned butter for each shrimp.