Recipe: Dinosaur Bar-B-Que Spicy Shrimp with Cocktail Sauce

DINOSAUR BAR-B-QUE
DRUNKEN SPICY SHAMELESS SHRIMP
WITH BRAZEN COCKTAIL SAUCE

"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."



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
Brazen Cocktail Sauce (recipe follows)

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.

Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.

Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.

Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (they can be eaten warm or chilled.) Serve with Brazen Cocktail Sauce.

BARZEN COCKTAIL SAUCE

2 cups Mutha Sauce (recipe)
1 cup prepared horseradish
2 tablespoons Worcestershire sauce
Juice of 1/4 lime
Juice of 1/4 lemon
2 teaspoons Tabasco sauce

Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.

Makes 6-8 servings
Source: Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke