* 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 * The Cocktail Sauce * 2 cups Mutha Sauce * 1 cup prepared horseradish * 2 tablespoons Worcestershire sauce * Juice of 1/4 lime * Juice of 1/4 lemon * 2 teaspoons Tabasco sauce
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. 2. Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque. 3. Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking. 4. Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.) 5. Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
