½ pound (2 sticks) butter
¼ cup olive oil
½ cup beer (not dark)
¼ cup Heinz chili sauce
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 cloves garlic
2 to 3 bay leaves, finely crushed
½ teaspoon dried thyme
Pinch of crushed rosemary or rosemary leaves
1 teaspoon dried oregano
¼ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon cayenne
2 teaspoons paprika
2 teaspoons hot pepper sauce
Rinse, peel, and devein the shrimp. Combine all the sauce ingredients in a big pan and simmer gently for about 10 minutes. Cool the sauce to room temperature, then add the washed and cleaned shrimp. Marinate overnight in the refrigerator.
Cook the shrimp on the stove over high heat, stirring just until all the shrimp turn pink, 3 to 4 minutes.
Serve with chunks of crusty French bread to soak up the sauce, a green salad, and lots of napkins. Shrimp must be eaten with your fingers to get the whole experience.