16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds
2 teaspoons seafood seasoning
1 tablespoon finely chopped garlic
1 tablespoon Worcestershire sauce
1/4 cup beer
1/2 cup seafood stock
1 lemon, juiced
Steps:
For the Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
For the BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning and garlic; saute 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.
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