These zesty shrimp are cooked in a beer broth spiked with herbs and cayenne pepper, then given a buttery finish. Serve them with lemon wedges, hot pepper sauce and warm biscuits or crusty bread.

2 tablespoons canola oil
2/3 cup sliced green onions
1 1/2 lb. shell-on uncooked large shrimp (21 to 30 count)
2/3 cup lager-style beer
2 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons butter, chilled, cut up

1. Heat oil in large nonstick skillet over medium-high heat until hot. Cook and stir green onions 1 minute. Add all remaining ingredients except butter. Reduce heat to medium-low; cook, covered, 5 minutes or until shrimp turn pink, stirring once.

2. Uncover; add butter 1 piece at a time, stirring until melted before adding the next piece.

4 servings

PER SERVING: 220 calories, 13.5 g total fat (4.5 g saturated fat), 17.5 g protein, 5 g carbohydrate, 175 mg cholesterol, 575 mg sodium, .5 g fiber