Chef John's New Orleans-Style Barbequed Shrimp

By Chef John

4.68 / 5

20min

30min

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon juiced
2 tablespoons Worcestershire sauce or more to taste
2 dashes hot sauce or to taste
3 tablespoons cold butter cut into chunks
6 cloves garlic minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish