1 pound shrimp
1/4 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red chili pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon oregano
3 tablespoons butter
1-1/2 teaspoons garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup beer, room temperature
Shell, de-vein, and rinse shrimp.
Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce.
When bubbly, add shrimp.
Cook 2 minutes, stirring and shaking the skillet.
Add beer and cook 3 minutes.
Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.