H2O Cajun-Asian Grill
Dan Dunn

12 shrimp (16-20 ct.) peeled and deveined
2 Tbsp. unsalted butter
1 cup beer (your choice)
1 Tbsp. Creole seasoning
1 lemon, sliced
Splash of Worcestershire sauce and Tabasco
Crusty bread
1 Tbsp. garlic

Saute shrimp in a hot sauce pan. Add garlic, seasoning, beer, Tabasco and Worcestershire sauce. Then slowly whisk in the butter, salt and pepper, and a squeeze of lemon. Pour in a bowl to serve and make sure to have lots of crusty bread for dipping.