Jubilee Barbecued Shrimp

I have been really enjoying cooking in general during the pandemic, as well as really diving head first into the cookbooks that my Food 52 Cookbook group have been doing.  We just left June behind, so there will be less cooking out of Jubilee in July, but there are several recipes that I have yet to try.  I counted them up, and this is the 30th recipe I have had out of the cookbook!  this is very straight forward to put together, and perfect if your spouse is baking bread at the rate that mine is!

• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 bay leaves, crushed
• 4 tablespoons (1/2 stick) butter
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1/2 cup fish stock (or chicken stock)
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 pound shell-on shrimp
• 2 tablespoons minced fresh parsley
• Hot crusty French bread, for serving

1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
2. In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
3. Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
4. Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.