New Orleans Barbecue Shrimp

The best part of this dish is the sauce and bread; the shrimp come second. This dish was created by chef Jason Gronlund, the executive chef for Tabasco.

          5 tbsp. butter, divided
          1 tbsp. garlic, chopped
          12 jumbo shrimp
          ¼ cup clam juice
          ¼ cup beer
          3 tbsp. worcestershire sauce
          ¼ tsp. thyme
          ¼ tsp. basil
          ½ tsp. rosemary
          1 pinch oregano
          1 pinch black pepper
          ¼ Tsp. Tabasco sauce
          1 loaf French bread  

1. Melt 2 Tbsp. of butter in a sauté pan over medium high heat. Add garlic and shrimp to pan and sauté together until the shrimp starts to turn pink. Add remaining ingredients, except

for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly.
2. Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly.
3. Serve immediately with slices of warm, crusty French bread.

Serves 4!