1 lb. shrimp(3-4 inch w/out 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 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and
pestle. In large skillet over high heat, melt butter, add garlic,
seasonings, and worcestershire sauce. When bubbly, add shrimp.
Cook 2 minutes, stirring and shaking the skillet. Add beer and
cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.