Barbecue beer shrimp with Texas toast

Put a couple of slices of frozen Texas toast on the grill and watch them.

Melt butter in a hot pan with a little oil to stop it burning; add the shell-on deveined shrimp and get colour all round, about five minutes start to finish.

Add a nice amount of barbecue seasoning; as the shrimp near done, add barbecue sauce, mix, then about the same amount of beer.

Let it bubble and thicken to finish cooking; throw in parsley, turn off and eat from the pan with the bread for dipping.

To eat, pull the shell back from the deveined back and pinch where the tail meets the shrimp.