Toss shrimp with 1/2 teaspoon of the pepper and half of the Creole seasoning. Heat oil in a large skillet over high heat. When oil begins to smoke, add shrimp and sear first side 1 1/2 minutes. Turn shrimp and immediately add Worcestershire, lemon juice and shrimp stock. Stir in remaining pepper and Creole seasoning.
Remove skillet from heat and add butter, 1 piece at a time, stirring constantly until it is fully incorporated, and a few drops hot pepper sauce, to taste. Divide shrimps among 4 plates, top with a spoonful of sauce and serve with jalapeno biscuits alongside.
Yield: 4 servings