Shrimp with Spicy Chile and Beer Sauce

6 tablespoons (3/4 stick) butter
6 large garlic cloves, chopped
2 teaspoons finely ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons cayenne pepper
30 uncooked large shrimp, peeled, deveined
2 cups Jamaican lager or other lager beer
6 cups low-salt chicken broth
1/2 cup Worcestershire sauce
1 tablespoon honey
Freshly cooked white rice

Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.

Makes 4 servings.