Melt Salted Butter (4 tablespoon) in a wide enameled cast iron pan. Add the Shallot (2) and Garlic (4 clove) and cook until translucent, about 3 minutes.
Add Cajun Seasoning (1 1/2 teaspoon), zest of a Lemon (1), Lemon Juice (1/2 cup), and Worcestershire Sauce (1 tablespoon) and stir.
Add the Gulf Shrimp (2 pound) and stir to coat.
Add the Black Lager (1 cup) and top with a lid.
Turn the heat down to low and cook for 5-7 minutes until the shrimp are pink and cooked through. Top with Fresh Parsley (to taste) and serve with bread or french fries.