Barbecued Shrimp

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16 jumbo shrimp, such as Gulf of Mexico pink, peeled

and deveined (tails left on)

2 tbsp. creole or cajun seasoning

1/4 cup canola oil

4 cloves garlic, finely chopped

2 tbsp. finely chopped fresh rosemary leaves

1/2 cup beer, preferably Abita Amber

6 tbsp. hot sauce, preferably Crystal brand

6 tbsp. worcestershire sauce

5 tbsp. fresh lemon juice

12 tbsp. cold butter, cut into small pieces

1 loaf crusty french bread

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