1/2 c. butter, cut into chunks
1 tsp. minced garlic
1 c. beer or 1 bottle (8 oz.) clam juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/8 to 1/4 tsp. crushed red pepper
1 1/2 lb. unpeeled med. size shrimp, rinsed and drained

Microwave butter and garlic in a deep 2 quart bowl on high 1 1/2 to 2 minutes until butter melts. Add remaining ingredients, except shrimp. Microwave uncovered on high 3-5 minutes until simmer, stirring once. Add shrimp; stir to coat, then push to outer rim of bowl, leaving center open. Cover with vented plastic wrap; microwave on high 2 to 2 1/2 minutes. Stir and rearrange shrimp and around edges of bow.. Cover and microwave 2 to 2 1/2 minutes more until shrimp look opaque and are just starting to turn pink. Let stand covered 1 minute until firm and pink.

Range Top: Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute. Stir in remaining ingredients except shrimp. Cover and bring to a boil; reduce heat to medium low. Add shrimp; simmer covered 4-5 minutes until firm and pink, stirring twice. Makes 4-5 servings. Serve with cooking juices and bread.