BBQ shrimp

• 2 pounds real butter.
• 3-4 teaspoons cayenne pepper
• 3-4 teaspoons black pepper, to taste
• 2 tablespoons chopped rosemary leaves
• 1/2 cup Worcestershire sauce
• 6 ounces of beer
• 5 - 10 cloves garlic, finely minced
• 1 medium onion, very finely minced
• 3 ribs celery, very finely minced
• 3 - 4 tablespoons chopped parsley
• 2 teaspoons fresh-squeezed lemon juice
• 5 pounds shrimp, shells on

Melt a stick of the butter in a skillet.

Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter.

Add the beer (drink the rest of the bottle).

Add the sauteed stuff, Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you need.

Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to
the sauce.

Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes.

Serve in big bowls.

Put in a handful of shrimp and ladle lots of the spicy butter sauce over it.

Serve with plenty of French bread.

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