Ingredients

• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 tablespoons canola oil
• 6 cloves garlic, smashed and peeled
• One 12-ounce light-bodied beer
• Juice of 1 lemon
• One 8-ounce bottle clam juice
• 1/4 cup hot sauce, preferably Tabasco
• 1/4 cup Worcestershire sauce
• 2 tablespoons apple-cider vinegar
• 2 dried bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 cup (1 stick) cold butter, cut into cubes
• 1 crusty French baguette

Instructions

1. Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
2. Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
3. Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.