1/2 pound butter (2 sticks), cubed small
1 dozen jumbo shrimp (heads on, tails on)
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh parsley (optional)
1 teaspoon Creole seasoning (unsalted)
1/2 teaspoon black pepper
1 lemon, juiced
4 oz beer (fresh from bottle)
1 teaspoon Lea & Perrins Worcestershire Sauce

In pan, melt 2 oz (1/2 stick) butter.

Season shrimp with Creole seasoning and black pepper. Sauté over high heat on each side.

Add lemon juice, thyme, Rosemary, Worcestershire sauce, and beer.

Reduce sauce over high heat for 30 seconds, reduce heat, cover and steam for 2 minutes.

Swirl in remaining butter and parsley, keeping pan in motion so that the sauce doesn't break.

Enjoy!

Submitted by: Kristian N Pedersen II