1-First Step: Get everything ready Start by gathering all of your ingredients before you turn on the stove. Peel and devein the shrimp if you want easier eating, or leave the shells on for more flavor. Thinly slice the lemon, mince the garlic, chop the parsley, and slice the scallions so everything is ready to go.

2-Second Step: Build the sauce base Add the Worcestershire sauce, amber beer, minced garlic, bay leaf, minced rosemary, Cajun seasoning or Creole seasoning, cracked black pepper, and hot sauce to a large skillet with a lid. Place the skillet over medium-high heat and bring the mixture to a boil.

3-Third Step: Add the shrimp and lemon Once the sauce is boiling, add the shrimp and lemon slices. Toss everything gently so the shrimp get coated in the sauce. Then cover the skillet and reduce the heat to medium. Cook for 3 to 5 minutes, just until the shrimp are pink and curled. Keep a close eye on them because shrimp can go from tender to rubbery fast. Shell-on shrimp may take a touch longer than peeled shrimp, but both work well. If your shrimp are very large, check a minute early so you do not overdo them.

4-Fourth Step: Finish the buttery sauce Remove the lid and add the lemon juice. Turn off the heat right away, then stir in the cold butter cubes a few at a time. Keep stirring until the sauce turns smooth, glossy, and emulsified.

5-Final Step: Serve and enjoy Transfer the shrimp and sauce to a serving dish. Sprinkle scallions and parsley over the top, then serve immediately with crusty French bread. The bread is not just a side. It is part of the experience, because it soaks up the spicy, buttery sauce in the best way.