Melt ¾ of the stick of butter in a large skillet. Add the minced garlic and saute 1 minute stirring constantly.

Add the Worcestershire sauce, hot sauce, wine, lemon juice, Creole seasoning and pepper to the pan and bring to a simmer. Saute until thickened and reduced by half.

Add the shrimp to the pan and cook while stirring for 5-6 minutes for large shrimp. If using medium shrimp cook for 4-5 minutes. Do not over cook or the shell will stick to the shrimp making them difficult to peel.

Immediately remove the cooked shrimp from the pan to a serving platter pouring all the creole barbecue sauce over the shrimp.

Garnish the platter with chopped fresh parsley and lemon wedges

Serve with Parsley Potatoes, corn wedges and French bread.