BASE:
2 tablespoons butter
1 cup chopped onion
1 cup minced garlic
2 sliced lemons
1 tablespoons black pepper
2 tablespoons rosemary
8 ounces shrimp heads/shells
3 cups Worcestershire sauce
SAUCE:
1 cups Worcestershire sauce
4 cups water
½ pound cold butter
6-8 head-on, raw jumbo shrimp
BASE:
In a pot, sauté butter, onion, garlic and lemons for 10 minutes over medium heat. Add rosemary and black pepper and sauté for 3 minutes. Add shrimp heads/shells and cook for 10 minutes bringing to a boil. Add 3 cups of Worcestershire sauce and simmer for 30 minutes. Blend with immersion blender before straining through sieve or China cap.
SAUCE/SHRIMP:
Once base is complete, slowly cook over medium heat. Reduce by half as you add the ½ pound of cold butter a little at a time, until fully incorporated.
Boil 6-8 head-on shrimp in 4 cups of water with 1 cup Worcestershire sauce for 2.5 minutes or until completely cooked. Place freshly cooked shrimp in a bowl and top with barbecue sauce.