In a sauté pan over medium heat add 1 teaspoon oil. Sauté 1/2 teaspoon garlic until lightly browned. Add 5 shrimp and season with 1 teaspoon blackening seasoning. Sear on each side.
Increase the heat to high and add 1 tablespoon BBQ sauce, and 1 1/2 teaspoons each Worcestershire and lemon juice. Add 1/4 cup beer and stir to deglaze pan. Cook until reduced by half.
Reduce heat to medium and add 1 tablespoon cream. Whisk in 1/4 cup butter, one piece at a time, mixing until completely incorporated after each addition. Cook until sauce is thickened enough to coat a spoon.
Place in desired plate. Serve hot with desired sides.
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