NEW ORLEANS BBQ SHRIMP
About 26 to 30 Louisiana shrimp, peeled and deveined
Beer (Abita Amber or another dark beer of your choice)
Salt and pepper to taste
In skillet over medium high heat, put small amount of butter in pan to sauté shrimp. Season shrimp with blackened seasoning, Worcestershire and hot sauces, and salt and pepper. Sauté until shrimp are half cooked and deglaze with beer. Let reduce until reduced by half. Fold in a small amount of butter and garnish with green onions and serve.