Step 1: Begin by preparing your shrimp. If using frozen, thaw them completely under cold running water. Pat them very dry with paper towels. Season the shrimp generously with a good amount of black pepper, a pinch of cayenne (more if you like heat!), and a sprinkle of salt. Ensure they are well coated.
Step 2: In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Cook for 1-2 minutes per side, until they just begin to turn pink. Remove the shrimp from the pan and set aside.
Step 3: Reduce the heat to medium. Add the remaining butter to the same pan. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn. This forms the aromatic foundation for your New Orleans Buttery BBQ Shrimp sauce.
Step 4: Pour in the Worcestershire sauce, lemon juice, and hot sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld.
Step 5: Return the partially cooked shrimp to the pan. Add the chicken broth and stir to combine. Increase the heat slightly and bring the sauce back to a simmer. Cook for another 3-5 minutes, stirring occasionally, until the shrimp are fully cooked through, opaque, and curled, and the sauce has thickened slightly.
Step 6: Stir in the fresh parsley. Taste the sauce and adjust seasonings if necessary. You might want a little more salt, pepper, or a dash more hot sauce for an extra kick. The sauce should be rich, savory, and with a noticeable peppery bite.
Step 7: Serve your glorious New Orleans Buttery BBQ Shrimp immediately, directly from the skillet or transferred to a large serving bowl. It's meant to be messy and delicious! Remember, the shells are part of the experience, infusing the sauce with flavor. Don't be afraid to get your hands dirty, peeling them as you eat.