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1 1/2 cups (3 sticks) cold unsalted butter, cubed.2 tablespoons fresh lemon juice (about 2 lemons).16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled.And dont overcook the shrimp or theyll become tough and hard to peel. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. The biggest trick to making this taste like ours is to not hold back on the butter. We are famous for our barbecued shrimp, and with reason. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. Dont break out your grill for this dish.
![Bistro boulevard recipes](https://kumkoniak.com/43.jpg)