These delectable shrimp boiled in beer and rolled in lots of spice and garlic are our most popular appetizer. Their “a-peel” has always been in the roll-up-your-sleeves sloppy nature of eating ‘em. There’s nothin’ polite about ‘em, and that’s the way we like it.

　　

Ingredients

feed 6 to 8

　　

The Shrimp

2 bottles or cans (12 ounces each) domestic beer

　　1/2 cup cider vinegar

　　2 cups water

　　2 tablespoons Old Bay seasoning

　　2 pounds large shrimp in the shell

　　2 tablespoons minced garlic

　　2 tablespoons Creole Seasoning (page 167)

　　

The Sauce

2 cups Mutha Sauce (page 165)

　　1 cup prepared horseradish

　　2 tablespoons Worcestershire sauce

　　Juice of 1/4 lime

　　Juice of 1/4 lemon

　　2 teaspoons Tabasco sauce

　　

Step 1

Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp. Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque. Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking. Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning. (They can be eaten warm or chilled.)

　　

Step 2

Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.

　　Dinosaur Bar-B-QueTen Speed Press