Killer Shrimp

• Shrimp
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 30 uncooked large shrimp, peeled, de-veined
• Sauce
• 2 tablespoons (1/4 stick) butter, room temperature
• 2 tablespoons all purpose flour
• 1 8-ounce bottle clam juice
• 1/4 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon tomato paste
• 4 garlic cloves, minced
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon paprika
• Water to desired consistency

1. For shrimp:
2. Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; saute just until opaque in center, about 3 minutes. Remove skillet from heat.
3. For sauce:
4. Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.
5. Serve with crusty French bread, cuz you're gonna want to soak up EVERY LAST DROP of the sauce.

shrimp, olive oil, garlic, shrimp, sauce, butter, flour, clam juice, worcestershire sauce, lemon juice, tomato paste, garlic, hot pepper, cayenne pepper, sugar, paprika, water

Taken from www.epicurious.com/recipes/member/views/killer-shrimp-50116737 (may not work)