---------- Recipe via Meal-Master (tm) v8.03
  Categories: Seafood, Barbeque
       Yield: 1 Servings
       2    Fluid ounces  Cajun barbecue
            Butter -- See Recipe
       7 lg Shrimp -- peeled & deveined
       1    Fluid ounce
       1    Fluid ounce
       1 oz Unsalted butter
            Chicken bouillon
   See recipe for “Cajun Barbeque Butter” in this
   Melt the Cajun Barbeque Butter, in a medium skillet,
   over medium-high heat. Add the shrimp and saute until
   they begin to turn pink. Add the beer and chicken
   bouillon and cook until the shrimp are done. Add the
   unsalted butter and shake the pan to melt and
   incorporate the butter.
   Pour the shrimp and butter into a calamari dish and
   serve hot.
   CHEF'S NOTE: For ease of preparation, mix the beer and
   chicken bouillon together.
   Recipe By     : Travis Henderson II of Newport’s
   Seafood, Dallas, TX