Rinse and devein the shrimp, defrost if frozen. Combine the dry spices (peppers, salt, thyme, rosemary, oregano).

In large skillet combine 1 stick of the butter, garlic, Worcestershire and spices over high heat. When butter is melted add the shrimp. Cook 2 minutes, shaking the pan to combine while cooking. Add the rest of the butter and the stock and cook and shake for 2 more minutes.

Shrimp should be pink by about now. Add the beer and cook another few minutes. Serve immediately over rice and with lots of crusty bread.

NOTE: if you like this recipe, make up a big batch of the dried seasoning to make this dish truly quick and easy. Multiply by 6 or 8 ... I do 4X the spices but use tablespoons instead of teaspoons and the proportions will remain the same. Mix well then use 4 slightly rounded teaspoons per batch. Adjust the chicken stock to make it more or less spicy.

Enjoy!