Cajun bayou shrimp

• 1 lb. Large Shrimp
• 1/4 tsp. cayenne
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. red chile pepper flakes
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 1/8 tsp. oregano
• 3 Tbsp. butter
• 1 1/2 tsp. garlic, minced
• 1 tsp. worcestershire sauce
• 1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp.

Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce.

When bubbly, add shrimp.

Cook 2 minutes, stirring and shaking the skillet.

Add beer and cook 3 minutes.

Remove shrimp and reduce sauce, adjusting seasoning.

Serve shrimp over rice with sauce spooned over the top.

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