1 lb Shrimp, peeled, leaving tail and first segment of shell intact and deveined.
8 garlic cloves, minced
2 medium shallots, minced
2 tbsp ground black pepper
1 tbsp ground black pepper
1 tbsp kosher salt
Finely grated fresh zest and juice of 1 lemon
8 fresh thyme sprigs
2 tbsp Worcestershire sauce
2 tbsp hot sauce
¾ cup (1/2 bottle) dark beer such as Abita Amber or Bass
4 tbsp unsalted butter
Combine shrimp, garlic, shallots, black pepper, salt, lemon zest and juice, thyme sprigs, Worcestershire, hot sauce and beer in a large bowl. Cover and chill for at least 1 hour and up to 6 hours. Heat a 12 – inch skillet over moderately high heat until hot, then add 2 tbsp of the butter and the shrimp and marinade all at once, stirring constantly. Cook for 4 minutes or until the shrimp is pink and the bits of garlic are golden brown. Remove shrimp from the pan and stir in the remaining 2 tbsp butter. (The sauce should have a thick consistency). Spoon the sauce over the shrimp. Serve over pasta or rice or with warm crusty bread.