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1
In a medium bowl, combine the garlic, celery, bell peppers, onions, and thyme.
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2
Heat a medium pot with 1 tablespoon of the butter over medium heat.
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3
Add about one third of the vegetables to the pot, cook for 2 to 3 minutes to soften, then add the rice and toss around for another 1 to 2 minutes.
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4
Stir in the chicken stock, cover the pot, and bring to a boil.
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5
Simmer the rice for 15 to 18 minutes, until tender, then fluff with a fork.
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6
Combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
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7
Heat the EVOO in a large skillet over medium-high to high heat.
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8
Add the shrimp and season with the Old Bay, Worcestershire sauce, and hot sauce.
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9
Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for 5 to 6 minutes.
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10
Cut the remaining 3 tablespoons of butter into small bits, then add the scallions and melt the butter into the sauce.
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11
Squeeze the juice of the second lime over the pan.
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12
Serve the shrimp on plates topped with a generous scoop of rice and garnished with generous spoonfuls of salsa.
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13
If you prefer lots of rice, reverse the order and fill the plate with rice, then top with the shrimp and salsa.
