FRESH GULF BBQ SHRIMP

Ingredients:
4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
1/2 pound prepared BBQ butter (see recipe)
1 bottle Abita Amber beer
1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
Tabasco sauce
Butter
Extra Virgin Olive Oil
Chopped parsley

Chef: GW Fins

Serves: 4
Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large non-stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about a half a bottle of beer and reduce to 3 ounces. Lower the heat and stir in several cold 1" chunks of BBQ butter (see recipe). Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency. Add Tabasco sauce and chopped parsley. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.