SHRIMP IN BEER WITH DILL

1 pound small shrimp (about 30), unpeeled
1 bay leaf
6 fresh dill springs
1 clove garlic
9 whole peppercorns, crushed
1 teaspoon ground allspice
1 whole dried hot red pepper
1/2 to 1 cup beer
Salt (to taste)
2 small celery stalks with leaves
FOR DIPPING:
Melted butter, salsa verde, basil mayonnaise or other sauce

Do not peel the shrimp. Put them in a saucepan or deep small skillet and add the remaining ingredients. Cover and bring to a rolling boil.

Remove from heat and serve with the chosen dipping sauce(s). (For elegance, you can peel and devein the shrimp before bringing them to the table. But for informal occasions, that is not necessary.)

Makes 2 to 4 servings
Source: The New York Times Country Weekend Cookbook by Linda Amster