In a large bowl toss together your shrimp and the creole seasoning. Set bowl aside.

Cut the green onion into thin slices separating the white portion from the green portion.

Cut the lemon in half. Cut one half into circles and squeeze the other half into a small dish.

Heat a large skillet (we recommend a 12-inch skillet) over medium-high heat. Once hot add the olive oil, the white portion of the green onion, the minced garlic, and the minced rosemary to the pan and cook for 1-2 minutes, stirring constantly so the garlic doesn’t burn.

Pour the amber beer, Worcestershire sauce, and hot sauce into the pan and bring to a boil. You can turn the heat up slightly if needed.

Once boiling add the shrimp and cut lemon slices to the pan and toss with the liquid to coat. Let cook for approximately 5-7 minutes or until shrimp are pink and cooked through.

Once the shrimp is cooked remove the pan from the heat and add the lemon juice and butter, stir and toss to coat the shrimp until the butter is fully melted.

Garnish with the green portion of the green onions and serve with slices of crusty French bread.