Killer Shrimp

Directions

1. 1
   To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
2. 2
   Transfer the mixture to a food processor and add one-quarter of the butter cubes.
3. 3
   Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
4. 4
   To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in.
5. 5
   Heat a skillet over medium-high heat.
6. 6
   Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it.
7. 7
   Toss in the shrimp and cook for 1 or 2 minutes.
8. 8
   When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook.
9. 9
   When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low.
10. 10
    Bring to a low simmer and cook for 15 minutes.
11. 11
    Divide into bowls and serve with the baguette.
12. 12
    The extra Cajun butter can be reserved in a sealed container for future use.
13. 13
    The butter goes well with grilled fish or steak.