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Cajun Barbeque Shrimp
2 fluid ounces Cajun barbecue -butter,See Recipe
7 large shrimp,peeled & -deveined
1 fluid ounce beer
1 fluid ounce chicken bouillon
1 oz butter,Unsalted
Cajun Barbeque Butter
1 1/2 lb unsalted butter,softened
1 T cayenne
1 T black pepper
2 t salt
1 T red pepper,Crushed
1 T thyme,Dried
1 T basil,Dried
1 t oregano,Dried
1 1/2 oz fresh garlic,minced
2 T Worcestershire sauce
Whip butter until smooth. Add remaining ingreand blend completely.
Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and saut until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter.
Pour the shrimp and butter into a calamari dish and serve hot.
NOTE: For ease of preparation, mix the beer and chicken bouillon together. | 
