There used to be a restaurant in Marina Del Rey, CA called Killer Shrimp, and they had this spicy shrimp dish that you could get over rice, pasta, or with a side of sliced bread. Whenever I could go to LA for business I always made a stop there. Here is the recipe.
2 tbl rosemary
5 cloves garlic, minced
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1 tsp celery seed
1/2 tsp fennel seed
1 cup white wine
2 quartschicken broth
8 oz clam juice
3 oz tomato paste
1/2 lb butter
2 lbs shrimp or prawns, tails on
1. Combine rosemary, fennel. Lightly chop the spices with a
chef's knife. In the end there should still be recognizable pieces of the rosemary, etc.
2. Place all ingredients except wine in a large pot. Simmer for
about an hour.
3. Add wine. Continue to simmer for a total cooking time of no
more than 2 hours.
4. Just before serving, add raw shrimp. Simmer until shrimp is
done, about 2 to 3 minutes.