Dinosaur Bar-B-Que Drunken Spicy Shameless
Shrimp with Brazen Cocktail Sauce

From: Dinosaur Bar-B-Que by John Stage, Nancy Radke

Cookbook Heaven at Recipelink.com

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.

Makes 6-8 servings

• 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.