New Orleans BBQ Shrimp (Viking River)

2 lb (907 g) lg shrimp, shell on, cleaned

¼ C (118 ml) olive oil

1 tsp (2.4 g) sweet smoked paprika

2 T (15 g) Creole seasoning

2 tsp (4.5 g) coarse ground black pepper

½ lb (227 g) unsalted butter, chilled and cut into cubes

2 T (20 g) garlic, crushed

1 shallot, minced

⅓ C (78 ml) medium bodied beer, Abita Amber preferred

¼ C (69 ml) Worcestershire

3 T (46 ml) Crystal Hot Sauce

1 lemon, thinly sliced

2 tsp (1.5 g) parsley, chopped

2 tsp (1.5 g) oregano, chopped

2 tsp (1.5 g) rosemary, minced

2 tsp (1.5 g) thyme, chopped

1 bunch green onions, chopped

Toss and coat shrimp with olive oil, paprika, Creole seasoning and black pepper; cover and refrigerate at least 20 minutes. In a large sauté pan over medium, melt 2 T (29 g) butter and cook garlic and shallots until translucent, 1-2 minutes, stirring often. Stir in beer, Worcestershire and hot sauce; simmer until reduced by half, 5-6 minutes. Increase heat to high; add shrimp and lemon slices and cook 2 minutes. Add herbs and continue cooking until shrimp is just cooked through, 2-5 minutes, stirring frequently. Turn heat to low, add remaining butter and green onions; toss until butter is completely melted and adjust seasoning.

NOTE: If you use peeled shrimp, halve the amount of dry spices, since they will be absorbed more readily.