1/2 teaspoon chopped rosemary (measure first, then chop)
1/2 teaspoon leaf oregano
1 teaspoon paprika
1/2 teaspoon thyme
1/4 pound unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon granulated garlic
1 pound jumbo shrimp (heads on or off)
Spices: Mix thoroughly.
Butter Mixture: Melt unsalted butter. Add and mix Worcestershire and granulated
Place cast iron skillet over medium flame. Ladle 2 ounces butter mixture
into skillet. Add three teaspoons spice mixture and stir to mix well. Bring to simmer.
Shrimp: Place shrimp in skillet and cook for 30 seconds on each side. Lower flame
(or heat) and ladle 1 1/2 ounces beer into skillet. Add 1 scoop cooked rice to the
center of skillet and pull from flame.
Sprinkle with chopped parsley.
Garnish with kale and lemon wedges.
(Optional: mix unused butter and spices together for drizzling
or dipping sauce, or keep for another time.)