For shrimp :
2 dozen large shrimp, (about 1 lb)
1/4 pound unsalted butter, plus
5 tablespoons unsalted butter
1-1/2 teaspoons minced garlic
1 teaspoon worcestershire sauce
1/4 cup beer, at room temperature
For seasoning mix :
1 teaspoon ground red pepper, preferably cayenne
1 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon 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.