Recipe by executive chef Phil Callahan, Carter Plantation

Makes 10 servings

Ingredients:

• 30 large gulf shrimp, peeled, leaving the head and fantail intact
• 2 tablespoons freshly ground black pepper
• 2 tablespoons Old Bay seasoning
• 3 tablespoons Worcestershire sauce
• 3 tablespoons garlic, minced
• 4 lemons, sliced in half
• 3 ounces olive oil
• 2 bottles dark beer
• 1 pound butter, cut into one-inch cubes
• chopped Italian parsley, for garnish
• 10 spicy grit cakes (Follow preparation instructions on box, season with cayenne. Then spread on baking sheet and chill. Cut out circles using a biscuit cutter.)

Instructions:

Toss the shrimp with pepper, Old Bay, Worcestershire, garlic and lemon halves.Heat olive oil over low heat. Add shrimp and sauté until just beginning to turn pink. Turn shrimp over, add beer and increase heat to maximum. When shrimp are 90 percent cooked, reduce heat to low and begin to add butter, piece by piece, stirring constantly until butter emulsifies. Garnish with parsley and serve over hot grit cakes.