NEW ORLEANS–STYLE BARBECUE SHRIMP

Makes 6 to 8 servings

12 oz (355 ml) lager-style beer

3 tbsp (23 g) Creole seasoning

½ cup (120 ml) Worcestershire sauce

⅓ cup (80 ml) fresh lemon juice

1 medium-sized shallot, minced

3 tbsp (12 g) chopped fresh parsley

1 tbsp (10 g) minced garlic

2 tsp (10 ml) hot sauce, such as Crystal brand

Freshly ground black pepper

1 cup (225 g/2 sticks) unsalted butter, cut into 1” (2.5-cm) cubes, chilled

2 lb (905 g) jumbo shrimp (16–20 count), peeled and deveined, tail on

TO SERVE

Thinly sliced scallions

Lemon wedges

Set up the EGG for 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Place a large, cast-iron skillet or a Dutch oven on the EGG to preheat for about 15 minutes.

When the pan is hot, stir in the beer, Creole seasoning, Worcestershire sauce, lemon juice, shallot, parsley, garlic, hot sauce and pepper to taste. Close the lid and allow the mixture to simmer for 3 to 4 minutes. Using heavy insulated gloves, remove the pan from the heat and whisk in the butter to make a sauce.

Add the shrimp to the pan, stirring to coat them. Place the pan on the cooking grate and close the lid. Cook until the shrimp are pink and firm to the touch with a little give, 8 to 10 minutes.

Remove the shrimp from the grill and garnish with sliced scallions and lemon wedges. Serve immediately.