Barbecued Shrimp

In a large sauté pan, sauté 

4 cloves garlic minced 

1-2 shallots, minced

3T butter

until fragrant then add

2t ground black pepper 

1/4 C Worcestershire Sauce 

1 t fresh Thyme 

Pinch Cayenne 

4 Bay leaves 

Once combined and boiling on med high heat,  add

2 lbs head on shrimp

alternating stirring and covering until pink. Lower heat. Add

1/2 lb butter sliced into tables spoons 

Then maybe add

a splash of cream.

Baguette for dipping. Serve over rice. Serve with green beans