Killer Shrimp

• 5 tablespoons dried oregano
• 5 tablespoons dried basil
• 5 tablespoons dried thyme
• 5 tablespoons cayenne pepper
• 5 tablespoons salt
• 5 tablespoons freshly ground black pepper
• 10 cloves garlic, thinly sliced
• 1/4 cup Worcestershire sauce
• 1 pound unsalted butter, cut into cubes, at room temperature
• 6 jumbo (13 to 15 count) shrimp, deveined, shell on, with tails
• 8 tablespoons Cajun Butter
• 2 cups dark ale
• 2 cups clam juice
• 1 baguette, sliced

1. To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
2. Transfer the mixture to a food processor and add one-quarter of the butter cubes.
3. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
4. To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in.
5. Heat a skillet over medium-high heat.
6. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it.
7. Toss in the shrimp and cook for 1 or 2 minutes.
8. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook.
9. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low.
10. Bring to a low simmer and cook for 15 minutes.
11. Divide into bowls and serve with the baguette.
12. The extra Cajun butter can be reserved in a sealed container for future use.
13. The butter goes well with grilled fish or steak.

oregano, basil, thyme, cayenne pepper, salt, freshly ground black pepper, garlic, worcestershire sauce, butter, jumbo, cajun butter, dark ale, clam juice, baguette

Taken from www.epicurious.com/recipes/food/views/killer-shrimp-388971 (may not work)