Pat the shrimp dry and place them in a bowl. Sprinkle in 2½ tablespoons of voodoo seasoning and toss to coat.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add chopped onion, diced tomato, minced garlic, red chili pepper, and bay leaves. Sauté for about 5 minutes until the onion is translucent.

Stir in the Sriracha, tomato paste, Worcestershire sauce, and fish broth. Mix well and cook for about 3 minutes.

Pour in the dark lager beer, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens.

Lower the heat and stir in the heavy cream and butter, simmer for 3 minutes until thickened.

Add the seasoned shrimp to the sauce, cooking for 3-4 minutes until pink and opaque.

Remove from heat and squeeze lemon juice over the shrimp. Stir in chopped chives to serve.

Serve hot over rice or grits, optionally garnish with more chives.