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(Finger Pickin' Good)
1 1/2 lb. medium shrimp (45 to
60) in shell (use any size
you can afford, this is our
12 oz. beer
12 oz. water
1 1/2 Tbsp. Old Bay spice
1 Tbsp. pickling spice

Cocktail Sauce:
1/2 c. ketchup
dash of lemon juice
1 Tbsp. (or more) horseradish
3 drops (or more) Tabasco

Rinse shrimp in cold water (fresh are better than
frozen). Bring beer and water to a boil. Add spices, then
stir in shrimp. Return to boil, turn down heat. Simmer 3 to 5
minutes only. (They get tough if overcooked.) Immediately
remove shrimp to colander and cool with water. Save cooking
liquid. When shrimp are cool, set aside. Cool liquid with ice
cubes. Put shrimp in container. Cover with spicy liquid.
Chill in refrigerator at least 3 hours. Drain to save. Serve
with cocktail sauce and plates for shells.

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