INGREDIENTS
2 lbs. extra-large shrimp
Salt and pepper
2 TBSP. vegetable oil
4 TBSP. unsalted butter
3 garlic cloves, minced
1/2 cup beer
1/2 cup clam juice
1/4 cup chopped fresh cilantro
3 scallions, sliced thin
2 TBSP. Frank’s Red Hot sauce
DIRECTIONS
Pat shrimp dry with paper towels and season with salt and pepper.
Heat 1 TBSP. oil in a large skillet over medium-high heat until just smoking.
Cook half of the shrimp without moving until spotty brown on one side, about 1 minute; transfer to plate.
Repeat with remaining oil and shrimp.
Melt 1 TBSP. butter in empty skillet over medium heat.
Add garlic; cook until fragrant.
Stir in beer, clam juice and any accumulated shrimp juice, scraping up any browned bits.
Bring to a boil and cook until sauce is reduced to 1/3 cup.
Return shrimp to skillet; cook, covered over medium-low heat until shrimp are cooked through, 2 minutes.
Off heat, stir un cilantro, scallions, hot sauce and remaining butter.
Serves 4
