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1
Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
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2
Rub the shrimp with this mixture.
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3
Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
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4
In a saucepan set over medium-high heat, melt the butter.
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5
Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
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6
Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
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7
Stir to mix.
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8
Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
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9
Remove from the heat, uncover, and cool to room temperature.
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10
Remove and discard the lemon slices and bay leaves.
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11
Pour 1 1/2 cups of the sauce over the shrimp.
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12
Toss to coat well.
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13
Cover and refrigerate the shrimp for 1 to 2 hours.
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14
Cover and refrigerate the remaining sauce separately and save for dipping.
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15
Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
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16
While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
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17
Remove the shrimp from the pan and discard the marinade.
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18
Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
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19
Don't overcook or they will get tough.
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20
Serve with the warm sauce for dipping.
