4 Inch tart shells; cooked (4
-to 5)

BBQ SHRIMP
16 Jumbo shrimp; peeled in
-center,
; head and tail
; intact, about 2
; pounds
2 ts Seafood seasoning
1 ts Finely chopped rosemary
1 tb Finely chopped garlic
1 ts Cracked black pepper
4 tb Unsalted butter; up to 6
1/4 c Beer
1 tb Worcestershire sauce
1 Lemons; juiced
1/2 c Seafood stock

BBQ SHRIMP:

Brown small amount of butter in skillet, add pepper, rosemary and
shrimp; add seasoning, and garlic; sauté over high heat until shrimp
are pink.

Add Worcestershire, beer and stock; bring to a boil and allow liquid
to reduce. Finish sauce by emulsifying butter into it.

TO SERVE:

Fill the tart shells with the warm sweet potato mixture; arrange
shrimp on top and then pour the sauce over and around the pie.
Garnish with a sprig of fresh rosemary.

Yields
5 servings