Instructions: Thaw the shrimp in salty water long enough to velvetize them (30 minutes). Remove the shells and rinse well. Drain on paper toweling.

In a bowl large enough to toss the shrimp, combine the dry enchilada sauce mix with enough Worcestershire sauce to make a paste. Add the shrimp and coat well.

Heat a 6 to 7-inch nonstick skillet or flat bottomed wok over moderately high flame. See tips. Add the oil and butter and when melted, add the shrimp. Saute about 2 to 3 minutes or until the shrimp are no longer gray. Add cilantro and continue to saute until sauce forms and is slightly caramelized (about 1 minute). Add just enough beer to thin and flavor the sauce. Turn off heat. Cover. Let sit for 1 minute. Serve.

TIPS: choose a small saute pan that will crowd the shrimp a bit. This will help the bbq sauce to form quickly without overcooking the shrimp.

SOURCES:
*Inspired by The Sonoran Grills Shrimp Tacos, which are stews jumbo shrimp (see http://www.sonoranliving.com/category/food/recipe_show.asp?rec=123). We used Newcastle brown ale for this recipe http://www.newcastlebrown.com/agecheck.html but you could use any dark or amber beer.

Description: "Enchilada sauce spices combined with Worcestershire sauce and a splash of beer."

Serving Ideas : As appetizers or main dish saucy shrimp with rice or tacos. Or add to pasta or a main dish salad.

NOTES : Wonderfully playful taste. We made a citrus spinach salad and topped it with the shrimp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.