1/4 lb. butter (unsalted)
3/4 tsp. ground red pepper
1 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary
1/8 tsp. dried oregano
1 tbsp. mustard seed
1 1/2 tsp. minced garlic
1/2 tsp. salt
1 tbsp. Worcestershire
2 doz. lg. shrimp
5 tbsp. butter (unsalted)
1/2 c. fish stock
1/4 c. beer (room temp.)

Combine 1/4 pound butter, herbs, spices, garlic and Worcestershire in frying pan. Cook over medium-high heat until butter melts.

Add shrimp (shelled). Cook two more minutes.

Add the five additional tablespoons butter and fish stock. Cook two more minutes.

Add beer. Cook one more minutes. Remove from heat and serve with large chunks of French bread.