Shrimp with Spicy Chili and Beer Sauce

• 6 tablespoons (3/4 stick) butter
• 6 large garlic cloves, chopped
• 2 teaspoons finely ground black pepper
• 2 teaspoons dried thyme
• 1 1/2 teaspoons cayenne pepper
• 30 uncooked large shrimp, peeled, deveined
• 2 cups Jamaican lager or other lager beer
• 6 cups low-salt chicken broth
• 1/2 cup Worcestershire sauce
• 1 tablespoon honey
• Freshly cooked white rice

1. Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
2. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute.
3. Add shrimp and saute 1 minute.
4. Stir in beer.
5. Using slotted spoon, transfer shrimp to large bowl.
6. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes.
7. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes.
8. Season to taste with salt.
9. Serve with rice.

butter, garlic, ground black pepper, thyme, cayenne pepper, shrimp, lager, lowsalt, worcestershire sauce, honey, freshly cooked white rice

Taken from www.epicurious.com/recipes/food/views/shrimp-with-spicy-chili-and-beer-sauce-107637 (may not work)