Chef Bobby’s Beer and Butter Shrimp

1 lb U 12 shrimp shell on. Mud vein removed shell still on. 1/2 stick unsalted butter 2 tablespoons of Old bay 1 dozen mini grape tomatoes 1/2 cup chopped purple onion 2 tablespoons of chopped garlic 6 ounces of Stella Artois room temperature Two sprigs fresh time. Melt butter in cast iron skillet to medium hi heat. Add onions and sweat them for 3-4 minutes constantly stirring with wood spoon. Once the onions start to soften up add tomatoes and thyme. 3-4 more minutes and increase heat to high heat. Toss in garlic stir in and incorporate all the flavors. Add shrimp to the pan place them flat on the skillet. Do not place them on top of one another. Sprinkle them with all the old bay and add beer and then cover for 8 minutes. You may add another nub of butter as they finish for a smooth buttery finish. Serve with a crisp Celani Chardonnay