Camarones Borrachos

Yield: 6 servings


3 lbs. large head on shrimp, unpeeled
1 lb. unsalted butter
3/4 cup olive oil
3/4 ea. rosemary sprig
3/4 cup Worcestershire sauce
3/4 cup Cholula hot sauce - Chipotle
4 Cloves garlic - minced
1 Tbsp Tajin seasoning
1/2 cup Mexican beer
2 lemons - juice and zest
3/4 tsp cracked black pepper
6 ea. fresh bread (Baguette)


1. Rinse the shrimp and set aside
2. In a sauté pan melt the butter and let it start to turn brown, add the rosemary so it infuses the butter.
3. After a minute add the olive oil and garlic, after two minutes add the Worcestershire, Cholula, Tajin seasoning, and beer.
4. Simmer for about 15 minutes so all the flavors blend together and the beer cooks out.
5. Add the shrimp along with the lemon juice and zest, cook just until the shrimp have turned into a beautiful pink.
6. Season with fresh cracked black pepper and serve with fresh baked baguette.