"It's All About The Heat In This Explosive Culinary Cunnumdrum."
Preparation

Melt the five ounces of butter in large skillet over medium to high heat, not to burn. Add Worcestershire and
seasonings, stir well. Add Kitchen Bouquet and rum liqueur, stirring well.
Add shrimp to sauce and cook on high for 2 minutes.
Add remaining butter and white wine, bring to a boil, boil 2 minutes.
Add beer, boil another minute
Top with chopped fresh parsley
Ingredients
Directions
Melt the five ounces of butter in large skillet over medium to high heat, not to burn. Add Worcestershire and
seasonings, stir well. Add Kitchen Bouquet and rum liqueur, stirring well.
Add shrimp to sauce and cook on high for 2 minutes.
Add remaining butter and white wine, bring to a boil, boil 2 minutes.
Add beer, boil another minute
Top with chopped fresh parsley