is one of the recipes that has been provided by
Shirley Cline from San Fransisco.
lb. large shrimp (3 - 4 inch without heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tblsp. butter
1 1/2 tsp. garlic, minced
1 tsp. Worcestershire sauce
1/2 cup beer (room temperature)
devein and rinse shrimp.
seasonings in mortar and pestle or in a coffee
large skillet over high heat, melt butter,
add garlic, seasonings, and Worcestershire
2 minutes, stirring and shaking the skillet.
beer and cook 3 minutes.
shrimp and reduce sauce, adjusting seasoning.
shrimp over rice with sauce spooned over the