Becker BBQ shrimp

Ingredients

Instructions

1. In a medium pot, bring the rice and 4 cups of water to a boil with a lid. Once it reaches a boil, reduce the heat to low and let simmer for about
   40 minutes or until all of the liquid is absorbed and the rice is tender.
2. While the rice cooks, combine all of the dry spices (thyme, oregano, crushed red pepper, paprika, peppercorns and salt) in a small food processor, coffee grinder or blender. The goal is to grind the mixture into a powder. My small food processor wasn’t quite powerful enough to pulverize the spices but the dish still turned out great, whole peppercorns and all.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and ground spice mixture. Stir and cook for
   1-2 minutes.
4. Turn up the heat to medium/high. Add the shrimp, stir and cook for
   2-3 minutes more or until all of the flesh on the shrimp has turned white and the tails have turned pink. Remove the shrimp from the skillet and place them in a bowl as soon as they are cooked (this happens quickly) and save for later.
5. Add the chicken broth and beer (or just 1 cup broth) to the skillet and let it simmer with the spices for another
   2-3 minutes or until it has reduced by half. Add the shrimp back in to warm them through. Place some rice in a bowl, top with 5-6 shrimp and spoon some of the sauce over top. Garnish with lemon and parsley if desired. Enjoy with an ice cold beverage!