1 lb. shrimp (21-25 lb. or larger), heads-on
1/2 C. butter
To taste, pinch of crushed red pepper, cayenne pepper, salt, white pepper, and black pepper
1 T. chopped, fresh garlic
dash of Worcestershire sauce, lemon juice
4 oz. beer (optional)
Saute shrimp in butter (w/”pinch” items) 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more min. Add “dash” items and beer (if using) and cover, and simmer 2-3 more minutes.
Dish is best when refrigerated overnight, then reheated, as it intensifies flavors.
Reheat directions: Place in preheated 400°F. oven for 6-8 minutes, or until butter bubbles.
Serve w/French or Sourdough bread for dipping butter sauce. Have lots of napkins or paper towels ready, as this is very messy.