Recipe courtesy of Cliff Cranford
1 pound head-on shrimp (if possible) if not, regular headless shrimp
1 stick butter (not margarine)
1/4 cup olive oil
1 cup onion, diced
1 heaping tablespoon Cajun spice
1 warm beer
2 cloves garlic, crushed
Crusty fresh bread of your choice

Melt butter and olive oil together in large, heavy saucepan on low heat. Add shrimp, onions, garlic and spices and cook on low until onions are clear and shrimp are pink. Add beer and garlic and increase to a boil. Remove from heat and serve quickly with lots of bread to soak up the juice – the best part.
Remember to peel the shrimp before eating! Serves 4