Recipe

3 pound(s) large head on shrimp, unpeeled

1 pound(s) unsalted butter

3/4 cup(s) olive oil

3/4 recipesApp.recipe.ingredients.compositeField.unit.options.N/A rosemary sprig

3/4 cup(s) Worcestershire sauce

3/4 cup(s) Cholula hot sauce - Chipotle

4 recipesApp.recipe.ingredients.compositeField.unit.options.N/A cloves garlic, minced

1 tablespoon(s) Tajin seasoning

1/2 cup(s) Mexican beer

2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A lemons - juice and zest

3/4 teaspoon(s) cracked black pepper

6 recipesApp.recipe.ingredients.compositeField.unit.options.N/A fresh bread (Baguette)

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

Camarones-Borrachos