2 dozen shrimp
1/2 tsp. cayenne
1/2 tsp. salt
1/2 tsp. thyme
1/8 tsp. oregano
1 1/2 tsp. minced garlic
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 tsp. rosemary
1/4 lb. and 5 tbsp. unsalted butter
1 tsp. Worcesterhsire
1/2 c. shrimp stock (beef bouillon, carrots, celery, 3 shrimp, simmered)
1/4 c. beer, room temperature

Rinse shrimp in cold water; drain. Combine stick of butter, Worcestershire, garlic, and seasonings in skillet. When butter is melted, add shrimp. Cook 2 minutes, shake pan instead of stirring. (Do not over cook.) Add 5 tablespoons of butter and stock. Cook for 2 minutes, shake pan. Add beer, cook 1 minute. Serve in bowl with lots of French bread for dunking.