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Drunken Shrimp

I got this recipe out of the Los Angeles Times food section and tweaked it a bit for my own uses. It is darn tasty and, if you find very good shrimp, you don't even need to peel them when you eat them.

Ingredients 3 12-oz beers (lager) 2 tablespoons minced garlic 1 cup of cold butter cut into tablespoon sized chunks 2.5 ounces Cajun spice mix (I use Tony Chachere's or make my own) 2 lbs medium size shrimp (with shells) 2 tablespoons rosemary salt Instructions It's best to let the beer go flat before cooking but not necessary. Pour the beer in the saucepan and cook over medium heat until the foam dissipates. (I use your basic crappy beer for this like Miller or Coors or something) DO NOT ALLOW THE BEER TO BOIL! When settled add the garlic and whisk the butter in one chunk at a time until the mixture is blended. Add the spice mix. Add the shrimp in batches, poaching them for about 4 minutes. Take them out and sprinkle Cajun spice mix, salt and rosemary on them as they dry. You can peel them to eat but I enjoyed these with the shell on it's so good.

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