Ingredients

20 each Shrimp, 16/20 ct., peeled, deveined, tail-on
Cajun Spice as needed(recipe follows)
2 oz. Butter
1/2 tsp. Garlic. minced
1/2 tsp. Shallot, minced
4 oz. Beer
1/4 cup Tomato, diced
1/4 cup Red and green belle pepper, small dice
1/8 cup Scallion, minced
1 tsp. Fresh basil leaves, minced
1 tsp. Fresh parsley, chopped
Squeeze of Fresh lemon juice
to taste Salt
to taste Fresh ground black pepper
1/3 cup Cream
16 pieces Thin French bread strips buttered, toasted

Method
Prepare Cajun Spice per recipe. Toss shrimp generously with Cajun Spice, reserve. Preheat saute pan over medium high heat. Add butter and melt, do not brown. Add shrimp, diced red nad green peppers, garlic and shallot; sauté just until shrimp become opaque. Add tomato scallions and basil, sauté briefly. Deglaze with beer. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and cream to thicken sauce slightly. Season with salt and pepper. Finish with chopped parsley. Place toasted bread strips on warm serving plates in a criss-cross fashion. Top with shrimp and sauce.

Makes 4 Servings

Chef Larry's Cajun Spice
Ingredients

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/4 cup Salt

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup