Barbecued Shrimp

Name: Barbecued Shrimp
Cuisine: Southern, American, Cajun And Creole
Ingredients: 16 jumbo shrimp (1 lb.), peeled and deveined (tails left on); 2 Tbsp. Creole or Cajun seasoning, preferably Tony Chachere’s; ¼ cup canola oil; 4 garlic cloves, finely chopped; 2 Tbsp. finely chopped fresh rosemary; ½ cup light to medium lager, preferably Abita Amber; ¼ cup plus 2 Tbsp. hot sauce, preferably Crystal brand; ¼ cup plus 2 Tbsp. Worcestershire sauce; ¼ cup plus 1 Tbsp. fresh lemon juice; 12 Tbsp. cold unsalted butter, cut into small pieces; Cooked grits or crusty French bread, for serving