INGREDIENTS
2 lbs. extra-large shrimp, peeled and deveined
Salt and pepper
2 TBSP. vegetable oil
4 TBSP. unsalted butter
4 garlic cloves, minced
1/2 cup beer
1/2 cup clam juice
1/4 cup chopped fresh cilantro
3 scallions, sliced thin
2 TBSP. hot sauce
DIRECTIONS
Pat shrimp dry and season with salt and pepper.
Heat 1 TBSP. oil in large skillet over medium-high heat until just smoking.
Cook half of shrimp without moving until spotty brown on one side, 1 minute.
Transfer to plate.
Repeat with remaining shrimp and oil.
Melt 1 TBSP. butter in skillet over medium heat.
Add garlic; cook 30 seconds.
Stir in beer, clam juice and any shrimp juices, scraping up any browned bits.
Bring to a boil; cook until sauce is reduced to 1/3 cup.
Return shrimp to skillet and cook, covered over medium-low heat for 2 minutes.
Off heat, stir in cilantro, scallions, hot sauce and remaining butter.
Serves 4.
