Moroccan Shrimp
Chermoula Mix:
Combine olive oil, lime juice, Worcestershire sauce, cilantro, mint, coriander, crushed red pepper, black pepper, mustard, salt, cumin and cayenne in a small mixing bowl. Whisk together until mixed well. Makes 1 1/4 cups.
To cook Shrimp:
In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add onion, garlic and shallot and cook until tender, about 5 minutes.
Add shrimp, Worcestershire sauce; cook for 1 minute.
Add beer. Cook to reduce liquids by half.
Add 1/4 cup Chermoula mix. Swirl in 1 tablespoon cold butter. Divide into serving bowls and serve hot.
