Recipe - Mark Hornes Killer Shrimp

One half cup Butter
2 Cloves garlic, crushed
One half cup Beer
1 tablespoon Worchestershire sauce
One half teaspoon Salt
One half teaspoon Crushed red pepper
One half teaspoon Dried thyme
One half teaspoon Dried oregano
One half teaspoon Dried rosemary
One fourth teaspoon Cayenne pepper
1 pound Unpeeled fresh shrimp

Melt the butter in a saucepan. Saute the crushed garlic and the crushed red
pepper until they just barely begin to brown. (If the red pepper burns and
turns completely black, discard and start over again.) Add the beer,
Worchestshire, and the other other seasonings. Bring to boil, then cover
and let simmer for about 15 minutes, stirring occasionally. Add the
unpeeled shrimp to the broth mixture, and cook about 12 minutes until just
pink. Immediately remove from heat. Let the shrimp stand in the broth,
covered, for about five minutes (The shrimp will continue to cook). Serve
will cut or sliced up sweet french bread. A few notes I'd like to mention: Be sure to
use real butter, since margarine and other spreads don't yield very good
results. Avoid using dark beers, which tend to make the broth bitter.
Regular old Bud or Corona seems to work the best. When cooking the shrimp,
be sure not to overcook, as overcooked shrimp will come out tough. Lastly,
I found the above recipe to be a bit on the mild side for my taste. When I
cook it, I like to double the amounts of seasonings (but not the
worchestshire) to make it a little more spicy.

Recipe by: Mark Horne Posted to MCRecipe Digest V1 #584 by Sheri McRae
sherae@zeta.org.au on Apr 22, 1997