Serves: 8

• 3 to 4 pounds shrimp, shelled and de-veined
• 2 French or Italian baguettes
• 2 cups butter
• 6 ounces Mill Street Brewery Tankhouse Ale
• 1/4 cup chopped Spanish Onion
• 1/3 cup Worcestershire sauce
• 4 garlic cloves, finely chopped
• 1 lemon, halved
• 2 tablespoons spice (any combination of 2 parts garlic, smoked paprika, sea salt, black pepper, and 1 part chili powder and onion powder)
• 1 teaspoon fresh lemon zest

Instructions:

• Season shrimp with 1 tablespoon of spice; set aside.
• Melt 1 cup of butter in a large, deep skillet or cast iron pan.
• Add onion and saute for 3 minutes.
• Add garlic and saute 1 minute.
• Add beer, Worcestershire sauce, remainder of spice, lemon zest, and juice, and stir.
• Add shrimp to mixture and cook 3 to 4 minutes, flipping shrimp once, until shrimp are pink and sauce thickens. Remove shrimp and set aside.
• Add 1 cup of butter and shake pan until butter is fully melted and blended with the mixture. Add shrimp back to pan.
• Serve hot from pan with sliced baguettes.