3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon hot sauce (such as Crystal or Tabasco)
2 teaspoons Creole seasoning
1 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 tablespoons salted butter, divided
1 teaspoon minced garlic
1 pound unpeeled raw medium-size shrimp, peeled and deveined
1 cup amber beer (such as Abita)
6 French bread hoagie rolls
1/3 cup mayonnaise
3 cups shredded green leaf lettuce
How to Make It
Stir together Worcestershire sauce, lemon juice, hot sauce, Creole seasoning, rosemary, salt, and pepper in a small bowl. Melt 2 tablespoons of the butter in a large skillet over medium. Add garlic, and cook, stirring often, until lightly browned, 1 to 2 minutes. Add shrimp, and cook 1 minute on each side. Increase heat to high; stir in Worcestershire sauce mixture, and cook, stirring often, just until shrimp turn pink, about 2 minutes. Remove shrimp from skillet with a slotted spoon.
Add beer to skillet, and cook until reduced by half, about 6 minutes. Add shrimp back to skillet, and toss to coat with sauce. Remove from heat.
Preheat broiler with oven rack 6 inches from heat. Cut hoagie rolls in half lengthwise; scoop out a small amount of bread from top half. Melt remaining 1/4 cup butter, and brush on cut sides of rolls. Broil, cut sides up, until toasted, about 1 minute. Divide mayonnaise and lettuce evenly among bottom halves of rolls; top each with 2 Fried Green Tomatoes. Top tomatoes evenly with shrimp and sauce; cover with roll tops, and serve immediately.