Pair this uncomplicated and deliciously spicy appetizer with an Extra Sec (Extra Dry) or Sec (Dry) Champagne, two dry styles with a hint of sweetness that will balance out the heat of the dish. Some of my favorites include Charles Heidsieck Extra Dry, Piper-Heidsieck Extra Dry, Billecart Salmon Sec and Louis Roederer Grand Vin Sec.

Serves 4 as an appetizer

1 lb large shrimp, peeled, leaving tail and first segment of shell intact, and deveined

8 garlic cloves, minced

2 medium shallots

1.5 to 2 tablespoons ground black pepper

1 tablespoon kosher salt

Finely grated fresh zest and juice of 1 lemon

4 fresh thyme sprigs

2 tablespoons Worcestershire sauce

1/2 to 1 tablespoon hot sauce (you can go up to 2 tablespoons if you like it VERY spicy)

3/4 cup (1/2 bottle) dark beer

4 tablespoons unsalted butter

1) Combine shrimp, garlic, shallots, black pepper, salt, lemon zest and juice, thyme, Worcestershire, hot sauce and beer in a large bowl. Cover and chill for at least one hour, up to six hours.

2) Heat a 12-inch skillet over moderately high heat until hot, then add 2 tablespoons of the butter and the shrimp and marinade all at once, stirring constantly. Cook for 4 minutes or until the shrimp is pink and the bits of garlic are golden brown.

3) Remove shrimp from the pan and stir in the remaining 2 tablespoons butter. The sauce should have a thick consistency. Spoon the sauce over the shrimp. Serve over pasta or rice or with warm, crusty bread.