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1
Put the butter in a skillet over high heat; when it melts, add the shrimp and Worcestershire sauce.
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2
Cook, stirring occasionally, until the sauce is glossy and thick and the shrimp uniformly pink, about 5 minutes.
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3
If at any point the sauce threatens to dry out, add a tablespoon or two of water.
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4
When the shrimp are done, add salt to taste and 1/2 teaspoon or more pepper, then stir in the lemon juice.
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5
Serve over rice or with bread.
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6
Use 3 tablespoons red wine vinegar in place of the Worcestershire sauce; omit the lemon juice.
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7
Use 2 tablespoons Dijon mustard and 1 tablespoon of water in place of the Worcestershire sauce.
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8
Almost all shrimp are frozen before sale.
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9
So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
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10
There are no universal standards for shrimp size; large and medium dont mean much.
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11
Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
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12
Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
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13
Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
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14
On deveining: I dont.
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15
You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
