1/4 cup olive oil — as needed
1 tablespoon sliced garlic
2 small sprigs rosemary
16 wild-caught large American shrimp — unpeeled, heads on
Salt to taste
1 tablespoon freshly ground black pepper
24 ounce Abita Amber beer (3 cups)
12 ounce Worcestershire sauce — preferably Lea and Perrins (1 1/2
cups)
4 tablespoon unsalted butter
Garlic or plain bread — toasted

Heat a large saute pan until hot. Add the oil, garlic, rosemary and shrimp. Season
with salt and pepper and saute 2 minutes per side. Remove shrimp from the pan and
deglaze (add while very hot) with beer and Worcestershire sauce. Allow sauce to
reduce by half and then add the shrimp back. Cook long enough to just heat through
and then add the butter. Divide shrimp between 4 dinner bowls with the sauce and
serve with warm bread.