• 2 sticks butter
• 2 tablespoons black pepper
• 2 1/2 teaspoons dried rosemary, crumbled
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper

• 2 c beer
• 1 tablespoon fresh squeezed lemon juice
• 1 1/2 teaspoon Worcestershire sauce
• 2 pounds shrimp, in the shell
• Loaf of French Bread, sliced

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 heat, stirring occasionally, for 5 minutes, or until the shrimp turn pink and are cooked through. Server shrimp and sauce in a large bowl with sliced French bread.