• 1 lbs shrimp peeled, leaving the tails intact
• 8 garlic cloves, minced
• 2 medium shallots, minced
• 2 tablespoons ground black pepper
• 1 tablespoon kosher salt
• Finely grated fresh zest and juice of 1 lemon
• 8 fresh thyme sprigs
• 2 tablespoons Worcestershire
• 1 to 2 tablespoons hot sauce
• ¾ cup Guinness beer
• 4 tablespoons unsalted butter

Combine shrimp, garlic, shallots, black pepper, salt, lemon zest and juice, thyme sprigs, Worcestershire, hot sauce and beer in a large bowl. Cover and chill for at least one hour and up to six hours. Heat a 12 inch skillet over moderately high heat until hot, then add 2 tablespoons of the butter, shrimp and marinade all at once, stirring constantly. Cook for 4 minutes or until the shrimp is pink and bits of garlic are golden brown. Remove shrimp from the pan and stir in the remaining butter. (The sauce should have a thick consistency.) Spoon the sauce over the shrimp. Serve over pasta or rice with warm crusty bread.

Makes 4 appetizers