Prep 1. Rinse shrimp and set aside. 2. Chop garlic, parsley, and shallot. Make. 1. 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 salt and pepper. 2. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley. 3. Serve with remaining lemon wedges.
We love this excuse to play with our food!