• 2 sticks butter (1 cup)
• 2 tablespoons ground black pepper
• 2 tablespoons fresh or 2 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper

• 2 cups beer
• 1 tablespoon fresh squeezed lemon juice
• 1 1/2 teaspoon Worcestershire sauce
• 1 to 2 pounds 21-30 count shrimp, in the shell, deveined
• Dirty Rice (as a side dish)
• toasted bread

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In a large skillet or saucepan, 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 is slightly reduces. Stir in the lemon juice and Worcestershire Sauce. Add the shrimp to the sauce, stirring to coat. Cook over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until the shrimp turn pink and are cooked through. Do not over cook. Serve with dirty rice, using the seasoned butter as a sauce. Toasted French or sourdough bread also make a great accompaniment.