medium salsa1 stick of butter 
2 lbs peeled and deveined shrimp (21-25)
1/4c worcestershire sauce
1 16 oz jar of Little Diablo Medium Salsa
4 oz beer (1/2 cup)

Heat butter in a large skillet over Med/HI heat until foam subsides. First add shrimp then beer, worcestershire & salsa.

 Simmer for 5 minutes.

Serve with lots of crusty french bread to soak up the sauce!

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