Well, I said I would post this and then couldn't find my recipe until last night. We first had this at El Gaucho about six or seven years ago. The recipe on their website isn't what we ate, though. The head chef gave the recipe to a local business and I've saved it since. It was an appetizer, and I've served it that way, but I have also modified it to be a main dish served with pasta or rice as well. It can also be made with tender cuts of beef or chicken, cut into bite sized pieces.

Wicked Shrimp
serves six

Spice Mixture (enough for two batches of shrimp):
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground black pepper
1 1/4 teaspoons kosher salt
1 1/4 teaspoons crushed red pepper flakes
1 1/4 teaspoons dried thyme
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried oregano

Grind together in spice grinder or food processor. Use 1 1/2 tablespoons of spice mixture per pound of peeled shrimp (or other meat).

Remaining Ingredients:
1 pound shrimp (no smaller than 21-25 per pound)
1/2 cup softened butter
8 cloves garlic, peeled and minced
1 1/2 tablespoons worcestershire sauce
1/2 cup beer (ale)
1/4 cup dry white wine

Melt half the butter in saute pan. Add garlic and shrimp. Add 1 1/2 tablespoons spice mixture and brown lightly. Add beer, white wine and worcestershire sauce. Simmer until shrimp are cooked, about 2-3 minutes. Swirl in remaining butter.

This can be served in a hot plate with grilled bread or can be served tossed with pasta or over rice. If you are serving this as a main dish, you will want to make some vegetables to go with it. Grilled mixed vegetables are wonderful, as are sauteed mixed vegetables.

Labels: Homemaking, Recipes, Tales from the Kitchen