Hot and Spicy Cajun Shrimp

This is not for the faint of heart! It's really good served with cornbread or any crusty bread, and can also be served over rice.
6-8 servings

In a bowl combine and set aside:
2 lbs extra large shrimp, cleaned and deveined
3 tbsp Cajun seasoning
2 cloves minced garlic
2 tbsp fresh minced rosemary

Combine and simmer for 10 minutes:
1/4 cup beer
5 tbsp tabasco sauce ( I like the smoked kind)
5 tbsp worcestershire sauce
6 tablespoons lemon juice
1 small can tomato paste

In a large skillet heat a tbsp olive oil and quickly saute the shrimp just until barely done, 2-3 minutes.

Stir in 1-2 tbsp of cold butter to the sauce and pour over the shrimp.
Quickly bring back to a simmer and serve.