Taps Fish House & Brewery Louisiana BBQ Shrimp

Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California

1 pound shrimp (16/20 size)
2 cups Cajun BBQ sauce (see recipe below)
1/2 pound butter
1 tablespoon garlic
Juice of 2 lemons
2 ounces oil, vegetable or your favorite
1 bunch green onions
1 loaf French bread

Cajun BBQ Sauce
8 cups Worcestershire sauce
4 cups Crystal Hot Sauce
1 cup cornstarch
1 cup water
1 cup chopped rosemary
1 cup TAPS seasoning or Paul Prudhomme