Front Porch Shrimp

Source: Chef Reece Williams, Cajun Injector, Inc.

20 jumbo shrimp, head-on, shell-on
1 (16 ounce) jar Cajun Injector Creole Garlic recipe marinade
1/2 cup (1 stick) butter, sliced into 8 pieces
1 lemon

Place shrimp in a skillet and cover with marinade. Squeeze lemon juice over shrimp. Place butter pieces on top of shrimp. Cook over medium high heat until shrimp turn pink, shaking (not stirring) skillet to mix pepper in.

Serve with crusty French or Italian bread. It’s a must for this dish to "sop" up every drop of juice.

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