1 stick (8 tablespoons) cold unsalted butter, cubed
1 large clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon ground black pepper
2 teaspoons Creole seasoning
1/4 cup Worcestershire sauce
1 jumbo head-on prawn, deveined, shell on
In a medium skillet, heat the butter over medium-high heat until melted. Add the garlic, lemon juice, pepper, Creole seasoning and Worcestershire. Add the shrimp and cook until pink, 3 to 5 minutes.
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