Preheat a large sautée pan.
Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat.
Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot French bread. Recipe by Tenney Flynn, GW Fins
808 Bienville Street
New Orleans, LA. 70112