Shell, de-vein, and rinse shrimp.
Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce.
When bubbly, add shrimp.
Cook 2 minutes, stirring and shaking the skillet.
Add beer and cook 3 minutes.
Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.
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