- Preheat oven to 350° F. Peel and devein shrimp, mince garlic and chop rosemary, then place in a bowl. Lightly toss the shrimp with half the blackened seasoning, garlic, rosemary, and oil. Cut lemon in half, reserve.
- Pre-heat a sauté pan, add shrimp (flat) and sear one side; be careful not to burn. When seared, turn shrimp over and sear the other side.
Remove shrimp and deglaze pan with hot sauce, Worcestershire, juice from 1/2 of the lemon, and beer.
Place garlic bread in the oven until golden brown, and reserve for plating.
- Reduce liquid by 3 quarters. Add cream and reduce by half. Place shrimp back into pan, reduce heat to medium low and stir in butter until sauce consistency is achieved.
- To plate, serve with garlic bread and 1/2 of lemon.
Ingredient availability varies by location*