1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
2 tsp. minced garlic
1/4 lb. butter or margarine
2 lb. medium shrimp, shelled and deveined
1/2 C. beer (optional)
Combine seasonings in a small bowl.
Melt the butter in a large skillet over high heat, then add
seasonings. Cook for 1 minute. Add shrimp and cook 2 to
4 minutes, stirring constantly, until shrimp turn pink. If serving as
an appetizer, omit the beer and serve immediately in a chafing
dish with wooden picks.
If serving as an entree, add beer and simmer 1 minute. Serve
over rice with French bread on the side to dip into the sauce.
Makes 12 appetizer servings or 6 dinner servings.