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Peel and Eat Shrimp

2 bottles beer, your favorite pilsner or Hefeweizen
5 ounces water
3 tablespoons Old Bay
3 tablespoons butter
2 pounds 21/25 shrimp, shell ON, split through the back, deveined

In a large pot, combine the beer, water, old bay and butter and bring to a boil. Add the shrimp, cover and reduce the heat to low-medium low for about 3 minutes or until cooked through. Drain and transfer to a bowl. Sprinkle with spiced salt mixture (recipe below) and serve with lemons and cocktail sauce.

Spiced salt mixture:
¼ brown sugar
½ kosher salt
2 tablespoons old bay
Mix and sprinkle over the shrimp.
Serve with cocktail sauce.