Title: Barbecued shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 2 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 t  Ground cayenne pepper
      1 t  Black pepper
    1/2 t  Salt
    1/2 t  Crushed red pepper
    1/2 t  Dried thyme leaves
    1/2 t  Dried rosemary leaves, crush
    1/8 t  Dried oregano leaves

MMMMM----------------------MAIN INGREDIENTS---------------------------
    1/4 lb + 5 Tbsp unsalted butter
      1 t  Worcestershire sauce
  1 1/2 t  Minced garlic
    1/2 c  Basic shrimp stock
    1/4 c  Beer at room temperature
 
  Rinse the shrimp in cold water and drain well.  Then pinch off and
  discard the portion of the head from the eyes forward (including the
  eyes, but not the protruding long spine above the eyes). Leave as
  much as possible of the orange shrimp fat from the head attached to
  the body. Set aside. In a small bowl combine the seasoning mix
  ingredients. combine 1 stick of the butter, the garlic,
  Worcestershire and seasoning mix in a large skillet over high heat.
  When the butter is melted, add the shrimp. Cook for 2 minutes,
  shaking the pan (versus stirring) in a back-and-forth motion. Add the
  remaining 5 tablespoons butter and the stock; cook and shake pan for
  2 minutes.  Add the beer and cook and shake the pan 1 minute longer.
  Remove from the heat.
     Serve immediately in bowls with lots of French bread on the side,
  or on a platter with cooked rice mounded in the middle and the shrimp
  and sauce surrounding it. LAGNIAPPE:  A certain percentage of oil is
  released when butter is melted, shaking the pan in a back-and-forth
  motion and the addition of stock to the butter keep the sauce from
  separating and having an oily texture--stirring doesn't produce the
  same effect. From Paul Prudhomme's Louisiana Kitchen