<i>This recipe comes from Executive Chef Andy Niedenthal of the Green Turtle Inn in Islamorada. For more information, visit <a href=”http://”target=”www.greenturtlekeys.com”> www.greenturtlekeys.com</a>.</i></p><p><i>Serves 4</i> <li> 32 Key West Pink head-on shrimp (16-20 count or larger) <li> 3 garlic cloves chopped <li> 1/4 cup blackening seasoning <li> 1 bottle of good beer <li> 1/4 of a 5-oz. bottle Worcestershire sauce <li> 2-3 dash Tabasco <li> 1/2 lb. butter cut into 1-2 oz. chunks <li> Cayenne to taste for heat</p><p>Heat a little oil or clarified butter in a sauce pan, add garlic and cook until tender. Add blackening spice and cook for 30 seconds just enough to toast the seasoning a bit. Deglaze pan with half of the beer and add remaining ingredients — except butter — and bring to a boil. While you’re waiting, drink other half of beer. Boil for 3 to 5 minutes then whisk butter into sauce. Let come back to a boil, take off heat, adjust heat (spiciness) with cayenne and let come to room temp and reserve.</p><p>Place the shrimp in a baking dish large enough to hold shrimp in one layer. First whisk the sauce (as it will have separated), cover with sauce and let marinate for 20-25 minutes while oven is preheating to 450 degrees.</p><p>Place baking dish in oven and let cook for 5-10 minutes depending on size of shrimp. Shrimp are done when firm to the touch and bright pink on the outside and white all the way through. Remove from oven and either put the whole dish on the table or in separate dishes as shown and get busy peeling.</p><p>Serve with white rice and/or po-boy bread (I use fresh Cuban bread) to soak up the sauce.