Directions

1. In a large bowl, combine the shrimp, hot sauce, salt, black pepper, cayenne, and bay leaf.

2. Warm a very large heavy-bottomed sauté pan or brazier over high heat. Let it get very hot. At this point, things are going to move really fast, so have all the other ingredients ready to go. If you have a hood fan, now is the time to turn it on and maybe open a window or door. This preparation can cause some smoke.

3. Add the oil to the pan, then stir in the green onions and garlic and cook for about 30 seconds. Do not let the garlic burn—keep moving it with a wooden or stainless steel cooking spoon. Add the honey, hot water, and Worcestershire and cook for 30 seconds.

4. Making sure your pan is still hot, add the seasoned shrimp and lemon juice, then pour in the Coke to deglaze the pan and scrape up any bits stuck to the bottom. Cook the shrimp for 2 minutes in the sauce that forms in the pan, stirring and shaking the pan to keep the shrimp moving.

5. Remove the butter cubes from the freezer, reduce the heat to medium, and add the butter slowly, cooking for 2 minutes, stirring constantly. This technique is called mounting with butter; it will help the butter emulsify in the sauce, creating a lovely buttery, tangy broth for the shrimp.

6. Reduce the heat to its lowest setting. Using tongs, remove one shrimp and carefully but quickly peel it, blowing on it so you don’t burn yourself. Taste the shrimp for doneness; it should be firm and seasoned but not mushy. Usually the shrimp are done at this point, as they will continue cooking with residual heat for a few more minutes, but depending on the size, you may need to cook them for 1 minute more.

7. Taste again. Does the shrimp need more salt, pepper, or heat? Adjust the seasoning, top with the parsley, and serve immediately from the pan. Put out the crusty bread and lemon wedges, then tuck away your cell phone, grab a sturdy napkin, and enjoy this treat.