• 1 lb. large shrimp
• 1/4 teaspoon cayenne
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/8 teaspoon oregano
• 3 Tablespoons butter
• 1-1/2 teaspoons garlic, minced
• 1 teaspoon worcestershire sauce
• 1/2 cup beer (room temperature)

1. Shell, de-vein, and rinse shrimp.
2. Grind seasonings in mortar and pestle.
3. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce.
4. When bubbly, add shrimp.
5. Cook 2 minutes, stirring and shaking the skillet.
6. Add beer and cook 3 minutes.
7. Remove shrimp and reduce sauce, adjusting seasoning.

   Serve shrimp over rice with sauce lightly spooned over the top.