Bayou Shrimp

• 1 teaspoon cayenne
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/4 teaspoon basil
• 1/4 teaspoon sweet paprika
• 1 lb large shrimp
• 1 1/2 tablespoons minced garlic
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1/4 cup beer (do not use dark beer)
• 3 tablespoons cold butter, cut into pieces
• 1 loaf Italian bread or 1 loaf French bread

1. Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
2. Peel and devein shrimp leaving tails intact.
3. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
4. Add the garlic, Saute for 20 seconds until a pale golden color.
5. Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
6. Saute for 30 seconds.
7. Add the beer and simmer for 1 minute or until shrimp turn pink.
8. Remove from heat and add the butter, stirring until melted.
9. Pour into a serving bowl and serve with the bread for dipping.

cayenne, black pepper, salt, thyme, rosemary, basil, sweet paprika, shrimp, garlic, lemon juice, worcestershire sauce, beer, cold butter, italian bread

Taken from www.food.com/recipe/bayou-shrimp-222946 (may not work)