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Cajun Shrimp in Cayenne Butter

1 tsp. cayenne pepper
1 tsp. black pepper, freshly ground
1 tsp. salt
1/4 tsp. crushed red pepper flakes
1 tsp. paprika
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/2 cup unsalted butter
1 pound raw shrimp, peeled and deveined
1 cup beer
1/2 cup shrimp stock* or clam juice
2 tsp. fresh lemon juice
1 Tbsp. cornstarch, combined with 2 Tbsp. water

Combine the cayenne, black pepper, salt, red pepper, paprika, rosemary, and thyme. Put in
container and set aside.

In a large skillet, melt the butter, and add the seasonings. Cook until bubbly. Add the shrimp
and coat with the butter mixture. Cook 1 minute. Add the beer and shrimp stock and cook for 2 – 4
minutes depending on size of shrimp. Add the lemon juice and cornstarch to thicken and cook for 1
minute more. Serve in bowls over rice.

*To make shrimp stock, save the peeled shells from the shrimp and place in a quart of water in a saucepan, add a stick of celery, 7 or 8 black peppercorns, and a smashed clove of garlic. Bring it to a boil, reduce it to a simmer and continue cooking for about two hours until it is reduced by half.