Bayou Shrimp - cooking recipe

Ingredients

1 teaspoon cayenne
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon sweet paprika
1 lb large shrimp
1 1/2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1/4 cup beer (do not use dark beer)
3 tablespoons cold butter, cut into pieces
1 loaf Italian bread or 1 loaf French bread

Preparation

Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
Peel and devein shrimp leaving tails intact.
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
Add the garlic, Saute for 20 seconds until a pale golden color.
Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
Saute for 30 seconds.
Add the beer and simmer for 1 minute or until shrimp turn pink.
Remove from heat and add the butter, stirring until melted.
Pour into a serving bowl and serve with the bread for dipping.