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New Orleans Barbeque Shrimp
August 10, 2011

Except for cutting back on the cayenne in consideration of Hubs' sensitive innards, I made this exactly as written without changing, omitting or adding anything, and it was excellent. My only criticism is that in my mind all this butter is unnecessary and just goes to waste, whether you serve this over pasta, sop it up with bread, or not. Other than that, the seasonings all cooperate with each other into a nice flavor all its own - in other words, the beer isn't obvious, nor is the Worcestershire or any of the herbs or spices. I served this over a tossed green salad with a Lemon Dijon Vinaigrette. It was a light but satisfying, full-flavored summer meal.

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