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From Martha Widener-Walker, 05-21-2006
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Msg ID 1422784
I was looking through past request and found yours, hopefully this will get to you and that it's what you want.

AMERICAN GRILL'S N'AWLINS BBQ SHRIMP

FOR THE SEASONING MIX:
1 tsp. ground red pepper, preferably cayenne
1 tsp. freshly-ground black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves, crushed
1/8 tsp. dried oregano leaves
FOR THE SHRIMP:
2 dozen large shrimp, (about 1 lb)
1/4 pound unsalted butter, plus
5 tbsp unsalted butter
1 1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
1/4 cup beer, at room temperature
TO SERVE:
French bread or cooked rice

In a small bowl, combine seasoning mix ingredients.

Rinse the shrimp in cold water and drain well. Peel and de-vein shrimp. Set aside.

Combine 1 stick of butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (don't stir) in a back-and-forth motion.

Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes.

Add beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.

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