AMERICAN GRILL'S NEW ORLEANS BBQ SHRIMP

2 dozen large shrimp, (about 1 lb)
¼ pound unsalted butter, plus
5 tbsp unsalted butter
1 ½ tspn minced garlic
1 tspn worcestershire sauce
¼ cup beer, at room temperature

seasoning mix :

1 tspn ground red pepper, preferably cayenne
1 tspn freshly-ground black pepper
½ tspn salt
½ tspn crushed red pepper
½ tspn dried thyme leaves
½ tspn dried rosemary leaves, crushed
1/8 tspn dried oregano leaves


Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce 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 (don't stir) in a back-and-forth motion. Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes.

Add beer and cook and shake the pan 1 minute longer. Remove from 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.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.