2 pounds real butter.
3-4 teaspoons cayenne pepper
3-4 teaspoons black pepper, to taste
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces of beer
5 - 10 cloves garlic, finely minced
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice
5 pounds shrimp, shells on
Melt a stick of the butter in a skillet.
Sauté the garlic, onions, celery, parsley, rosemary and seasoning
blend for about 2 - 3 minutes. Melt the rest of the butter.
Add the beer. Add the sautéed stuff, Worcestershire and
lemon juice. Drown the shrimp in the seasoned butter,
using as many baking dishes as you need. Make sure the
shrimp are more or less submerged. If they're not ... melt more
butter and add to the sauce. Bake in a 350 degree oven
until the shrimp turn pink, about 15 minutes. Serve in
big bowls. Put in a handful of shrimp and ladle lots of
the spicy butter sauce over it. Serve with French bread.
