Barbecued Shrimp

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Washington Post


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1 pound (about 2 dozen) large, heads-on shrimp, rinsed and drained

8 to 12 tablespoons (1 to 1 1/2 sticks) unsalted butter

2 medium cloves garlic, minced

1 teaspoon Worcestershire sauce

1 tablespoon plus 1 teaspoon seafood seasoning blend, such as Chef Paul Prudhomme's Seafood Magic or Blackened Redfish Magic

1/2 cup shrimp or fish stock

1/4 cup beer

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