Becker Barbecued Shrimp

Let's Cook

1. Step 1.

   Grind in a spice mill or coffee grinder: 2 teaspoons dried rosemary; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; 1 teaspoon sweet paprika; 1 teaspoon black peppercorns; 1 teaspoon salt

2. Step 2.

   Melt in a large skillet over medium heat: 4 tablespoons (½ stick) butter

3. Step 3.

   Add the spice mixture and: 4 garlic cloves, minced

4. Step 4.

   Cook, stirring, for 2 minutes. Add and cook for 4 to 5 minutes or until pink, stirring once or twice: 2 pounds large shell-on shrimp (26⁄30 or larger), peeled and deveined, or 3 pounds unpeeled head-on shrimp (sharp “noses” or rostrums cut off)

5. Step 5.

   Transfer the shrimp to a bowl. Add to the skillet: ½ cup chicken stock or broth; ½ cup beer

6. Step 6.

   Bring to a boil over high heat and cook for 1 ½ to 2 minutes. Remove from the heat and return the shrimp to the skillet to heat through. Season with: 2 tablespoons minced parsley; 2 tablespoons lemon juice

7. Step 7.

   Serve with: Warm crusty bread