• 2 sticks butter
• 2 tablespoons black pepper
• 2 tablespoons fresh rosemary, minced
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper

• 2 cups beer
• 1 tablespoon fresh squeezed lemon juice
• 1 1/2 teaspoon Worcestershire sauce
• 1 pound 21-30 size shrimp, deveined but still in the shell
• Loaf of French Bread, sliced

In a large skillet combine the butter, black pepper, rosemary, paprika, salt and cayenne. Cook over medium heat, stirring frequently, until the butter melts. Add the beer and simmer, uncovered, for about 15 minutes, or until the liquid slightly reduces. Stir in the lemon juice and Worcestershire Sauce. Add the shrimp to the sauce, stirring to coat. cook over low heat, stirring occasionally, for 5-10 minutes, or until the shrimp turn pink and are just cooked through. Do not over cook. Server shrimp and sauce in a large bowl with sliced French bread. Excellent served over Zatarain's Dirty Rice.