New Orleans Barbecued Shrimp Appetizer - cooking recipe

Ingredients

6 jumbo shrimp, unpeeled with heads still attached
1/2 cup unsalted butter
1 tablespoon fresh rosemary
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
cajun seasoning, such as Slap Ya Mama to taste
cayenne pepper
1/3 cup beer (I use a dark beer)
1 lemon, juice of
1 tablespoon Worcestershire sauce
chopped parsley (to garnish)

Preparation

Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.