New Orleans-Style Barbecue Shrimp

Melt 3 tablespoons of the butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the foam subsides and the butter starts to smell nutty, about 4 minutes.

Add the bay leaves, garlic, Creole seasoning, and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer.

Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup and coats the back of a spoon, 6 to 8 minutes.

Add the shrimp to the skillet and reduce the heat to medium. Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.

Turn off the heat and stir in the remaining 5 tablespoons of butter until melted, 1 to 2 minutes. Garnish with parsley and serve with bread to soak up the sauce.