20 – Large peeled and deveined shrimp
Salt & pepper to taste
Flour to dust
2 TB. drawn butter
1 tsp. – chopped garlic
1 12 oz. beer ( your favorite )
1 TB. – Dijon mustard
1 tsp.- Worstechire sauce
1 tsp. – fresh rosemary chopped
1 tsp. – fresh Italian parsley chopped
3 dashes of your favorite hot sauce
¼ lb. raw soft butter( room temperature)
Lightly season shrimp with salt and pepper and dust with the flour.
Heat a large sauté pan until hot and place drawn butter in.
Place shrimp in and lightly cook 1 minute on both sides just to brown, but not to fully cook.
Pull shrimp out and set aside and use the same pan to start your bbq sauce.
On low heat, add the garlic and just sweat.
Add beer stirring constantly as you want to use drippings from shrimp to start thickening and let reduce by half and cooking off alcohol.
Add all other ingredients except raw butter.
Blend well and bring to light simmer. Return shrimp back to pan to finish cooking, about 2 minutes stirring well to evenly cook.
Whisk in butter to finish the sauce quickly and once blended, pull off stove.
Portion your favorite cooked rice on four plates and place shrimp on evenly and pour equal amounts of sauce on each.
Garnish with rosemary and serve with a cold beer. The same beer is in the recipe. Enjoy!!!!!!!