Canyon Park Cabin

Late summer/early fall is the best time for getting fresh whole shrimp. Of course, get the best shrimps that you can and try this recipe! Guaranteed! You’ll get raves. This is a great meal to have on the deck. It can be cooked on the stove or over a low campfire and delivered to the picnic table. It’s rustic, served right in the cast iron pan, it’s a bit messy - so dress casual and bring paper towels. It’s absolutely great.

2 sticks butter

3 tablespoons fresh minced garlic

2 teaspoons fresh minced onion or shallot

2 lbs. fresh jumbo green or white shrimp in shell

4 tablespoons Worcestershire sauce

8 ounces Lake Louie APA beer

1 teaspoon squeezed lemon juice

4 tablespoons Wun-Doe-Mus

1 loaf crusted French bread

Melt one stick of butter in a sauté pan over medium high heat. Add garlic and cook for one minute. Add shrimp, Worcestershire, beer, lemon juice and onions/shallots. Sauté for three or four minutes constantly stirring. Sprinkle Wun-Doe-Mus over the shrimp and continue cooking for 2-3 minutes. Add the remaining stick of butter and stir until melted. Serve immediately with ice cold beverage.

Peel and eat shrimp.

Tear bread and dip into sauce.

Wun-Does-Mus is a seasoning developed in Platteville, WI. Check em out at Wundo dot com. This is a spice blend not a seasoned salt, it utilizes many flavors and has just enough heat to keep bringing you back for more. You just can’t stop, the bread will be gone, too.

And check this site, be sure take some Wundo with ya’.