DRUNKEN SHRIMP

1 ½ lb. peeled, de-veined and cooked shrimp (21-25 count)

1 tblsp. olive oil

1 tblsp. butter

½ cup diced onions or scallions

½ cup diced celery

½ cup diced green pepper

1 clove garlic minced

1 cup amber or dark beer

dash of Worcestershire and Tabasco

In a 4” sauté pan, melt the butter with the oil.  On medium heat add the onion, pepper and celery.  Sauté for 4-5 minutes and add the garlic and shrimp.  Saute for 2-3 minutes tossing to coat shrimp with butter and oil.  Add the beer, Tabasco and Worcestershire sauce.  Simmer for 4-5 minutes and serve over rice.