1 lb jumbo gulf shrimp with the heads and tails still on, peeled and deveined
1/4 cup Tony Tejas salsa
2 tbsp. olive oil
2 tbsp butter
2 tbsp Worcestershire sauce
3 bay leaves
1/4 cup Dark Mexican beer
Heat olive oil in a large skillet over medium high heat and saute shrimp with 3 TBS of salsa. After you turn your shrimp ad butter, bay leaves and Worcestershire sauce and beer. Only use 1/4 cup beer. When shrimp are done place shrimp on a plate and let sauce reduce by half. Pour sauce over shrimp and serve.