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.
There are 20 to 30 large Florida Pink Gulf Shrimp in a pound.