Barbecued Shrimp - cooking recipe

Ingredients

2 dozen large shrimp, with shells
1 teaspoon ground red pepper (cayenne)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon dried oregano leaves
1/4 lb butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup shrimp stock or 1/2 cup seafood stock (see my recipe for seafood stock or use your own)
1/4 cup beer, at room temperature

Preparation

Rinse the shrimp in cold water and drain well, set aside.
In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
Add the beer and cook and shake the pan 1 minute longer and remove from heat.
Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.