Dinner: Hot Shot Shrimp

Recipe by Lindsay Funston You're going to want to chug the savory beer sauce.

Ingredients

2 tbsp. butter
2 cloves Garlic, Chopped
1 lb. large peeled and deveined shrimp, thawed
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1/4 c. lager beer
1/4 c. Sliced scallions
Juice of 1 lime
1 tsp. crushed red pepper flakes
1 tsp. paprika
kosher salt
Crusty baguette, for serving

Instructions

In a large skillet over medium heat, melt 1 tablespoon butter. Add garlic and shrimp and cook until pink, 4 to 5 minutes. Transfer to a plate.
Make sauce: Melt remaining tablespoon of butter and add ketchup, Worcestershire, beer, scallions, lime juice, crushed red pepper flakes, and paprika. Season with salt.
Bring sauce to a simmer and return shrimp to skillet.
Serve with crusty bread.

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