Easy Peel n’ Eat Shrimp

Ingredients:

• 1 pound extra large shrimp (26/30), with shells and tails on
• 4 tablespoons butter
• 2 cloves garlic, smashed or coarsely chopped
• 1/4 cup shallot, chopped
• kosher salt and freshly ground black pepper
• 12 ounces lager-style beer
• 1/2 lemon plus more for garnish
• 1/4 cup flat-leaf parsley, chopped
• Sourdough bread, for dipping

Directions:

1. Rinse shrimp and set aside.
2. Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque.
3. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley. Serve with sliced sourdough bread for dipping.