Michael loves the Drunken Shrimp dish at Izzy's -- a favorite SF steakhouse in our SF neighborhood. Last night, I took a stab at replicating the recipe. The result was fantastic! The secret ingredient (per my source at Izzy’s)? Anchor Steam.
Ingredients
o   2 tablespoons unsalted butter
o   1/3 cup finely chopped shallots
o   2 teaspoons minced garlic
o   1 pound large shrimp, peeled and deveined (tossed in creole seasoning and saved in fridge for at least an hour)
o   One tablespoon some kind of creole seasoning
o   1/2 teaspoon salt
o   1 tablespoon fresh lemon juice
o   3/4 cup Anchorsteam beer
o   ¼ tspn fish sauce
o   2/3 cup heavy cream
o   1 tblsn fresh diced parsley
o   Crumbled crisp bacon
Directions
- Toss the shrimp in your choice of creole seasoning and refridgerate for an hour. 
- Melt butter and sauté the shallots for a couple of minutes. Then add garlic and sauté a minute longer. 
- Add the shrimp, salt, lemon juice, beer and fish sauce. Cook until the shrimp is pink. 
- Remove the shrimp with a slotted spoon and set aside. 
- Add the cream and cook on medium low until sauce is slightly thickened (about 7-10 minutes) 
- Toss in the shrimp and fresh parsley. 
- Serve in a bowl with a generous portion of sauce. Sprinkle crumbled bacon over top.