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Spicy Shrimp Appetizer

If you are having a party and are needing a spicy shrimp appetizer, this recipe is perfect and simple to cook. The recipe calls for 2 pounds of butter so you will have plenty of buttery shrimp sauce you can soak up with the crusty bread you will be serving with it.

In order to get the shrimp in single layer on the pan I split up the shrimp and cook 2 1/2 pounds at a time. Large shrimp (31 to 35 per lb.) work great for this recipe or you can use a jumbo shrimp(21-25 per lb).

If you want to be a great host, I would go ahead and cut the shell done the back of the shrimp and wash away the vein before cooking them. A sharp pair of scissors does a great job.

This way you have a deveined shrimp that is easy to peel and your guest will love you for it.

Also any beer with do, but I prefer a dark lager beer. It just adds a little more flavor to the shrimp and butter sauce.


  • 5 lbs large Shrimp (shell on)
  • 2 lbs. Butter
  • 6 Cloves Garlic, finely minced
  • 3 Celery Ribs finely chopped
  • 1 medium Onion, finely chopped
  • 1/2 cup Worcestershire Sauce
  • 12 oz. of Beer
  • 4 Tablespoon Chopped Parsley
  • 2 Tablespoon Chopped Rosemary Leaves
  • 4 teaspoon Cayenne Pepper
  • 4 teaspoon Black Pepper
  • 2 teaspoon Lemon Juice, freshly squeezed


  1. Rince shrimp thoroughly under cold water and let drain in a colander.
  2. In a large skillet melt one pound of butter, add the garlic, onions, celery, rosemary
  3. Saute till the garlic is cooked and the onions and celery are clear looking
  4. Add the remaining 1 pound of butter, cayenne pepper, black pepper, lemon juice, worcestershire sauce and the beer
  5. Place the shrimp onto a large baking pan in a single layer
  6. Place the baking pan under your broiler and cook about 10 minutes or until the shrimp are opaque and not translucent
  7. Remove we done and sprinkle with parsley


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