Cajun Shrimp

This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe.

Cajun Shrimp(2 servings)

1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp.  Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce.  When bubbly, add shrimp.  Cook 2 minutes, stirring
and shaking the skillet.  Add beer and cook 3 minutes.  Remove shrimp and
reduce sauce, adjusting seasoning.  Serve shrimp over rice with sauce
spooned over the top.