For the Sauce

• 0.5 cup cooking oil (vegetable or canola)
• 0.5 cup light olive oil
• 0.25 cup red wine vinegar
• 0.5 cup light beer
• 0.25 cup red bell pepper (chopped)
• 0.25 cup green onion (thinly sliced)
• 2 tsp Creole mustard (or other spicy mustard)
• 1 tsp Worcestershire sauce
• 1 tbsp granulated sugar
• 2 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp Creole or Cajun seasoning
• 0.5 tsp Old Bay seasoning
• 0.5 tsp Italian seasoning
• 0.5 tbsp fresh parsley (chopped)
• 0.25 tsp dried red pepper flakes
• 1 lemon (half juiced, half sliced)

For the Shrimp

• 1 stick cold unsalted butter (divided)
• 3 lbs large raw shrimp (30/40 count, unpeeled, headed, thawed)
• 2 large garlic cloves (smashed)
• to taste crab boil seasoning (for garnish)
• fresh parsley (chopped, for garnish)
• 1 loaf French bread (lightly toasted)