Bayou Shrimp First Street Grill

• seasoning mixture:
• 1 teaspoon cayenne
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/4 teaspoon sweet paprika
• 1 tablespoon clarified butter
• 1 1/2 tablespoons minced garlic
• 1 pound (about 14) large shrimp, shelled, leaving the tails intact, butterflied and deveined
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1/4 cup beer (not dark)
• 3 tablespoons cold unsalted buttere, cut into bits
• 1 large loaf of Italian bread

1. Make the seaoning mixure: In a small bowl stir together the ingredients.
2. In a large heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it saute the garlic for 20 seconds, or until it is pale golden. Stir in the shrimp, lemon juice,
3. wordestershire sauce and 2 tablespoon of the seasoning mixture, or to taste, and saute the mixture, stirring, for 30 seconds. Add the beer and simmer for 1 minute or until the shrimp are cooked through. Remove the skillet from the heat and stir in the cold butter, stirring until it is just melted. Transfer the shrimp in a large bowl and serve with the bread.

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

Taken from www.epicurious.com/recipes/member/views/bayou-shrimp-first-street-grill-50177797 (may not work)