- for shrimp : 2 dozen large shrimp, (about 1 lb)
- ¼ pound unsalted butter, plus
- 5 tbsp unsalted butter
- 1 ½ tspn minced garlic
- 1 tspn worcestershire sauce
- ¼ cup beer, at room temperature
for seasoning mix : - 1 tspn ground red pepper, preferably cayenne
- 1 tspn freshly-ground black pepper
- ½ tspn salt
- ½ tspn crushed red pepper
- ½ tspn dried thyme leaves
- ½ tspn dried rosemary leaves, crushed
- 1/8 tspn dried oregano leaves
- Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.
- In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (don't stir) in a back-and-forth motion. Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan 1 minute longer. Remove from heat.
- Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
- This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.
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