3) In the same skillet, add the beer, hot sauce, lemon juice, clam juice or fish stock and smoked paprika, bring to a simmer and cook until the mixture reduces by half, about 5 minutes or so.
4) Add the shrimp back in along with the remaining butter and cook just long enough for the butter to melt, remove from the heat to a serving dish and sprinkle over the parsley and scallions.
5) Serve with hunks of french baguette and enjoy!
Recipe By: Laura Vitale