Ingredients

1/4 cup (1/2 stick) butter 1 tablespoon Worcestershire sauce 2 teaspoons ZATARAIN'S Creole Seasoning 1 teaspoon minced garlic 1/2 teaspoon coarse ground black pepper 1/2 teaspoon rosemary leaves, crushed 1 pound unpeeled large shrimp (26 to 30 count) 3/4 cup beer, at room temperature

Description

Serve This Classic New Orleans Shrimp Dish With Lots Of French Bread To Sop Up All The Tasty Sauce.

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