In a medium skillet over medium heat lightly sauté the garlic in 1 tablespoon of the butter. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning and black pepper. Add the bourbon and stir to deglaze the skillet.

Cook until reduced by half. Reduce the heat to medium and add the rest of the butter, one piece at a time, mixing until each piece is completely incorporated. Cook until sauce is thickened enough to coat a spoon.

Serve immediately.