Recipe: Nantucket Shrimp Boil

NANTUCKET SHRIMP BOIL

3 Tablespoons olive oil
1/2 cup Nantucket Rub (by Nantucket Gourmet.com I've tried their Rasta Rub, but not the Nantucket Rub)
2 quarts Whale's Tale Pale Ale
1 lemon, quartered
4 pounds 16/20 count shrimp, unpeeled

Heat olive oil over medium heat in a large pot. Add the Nantucket Rub and cook until the seasoning smells aromatic, 2 to 3 minutes. Pour in the beer and add the lemon quarters. Bring the mixture to a boil.

Using a drop-in steamer basket with a handle, add the shrimp to the pot and simmer until just cooked through the centers, 3 to 4 minutes. Remove the steamer basket from the pot, holding it over the pot briefly to drain all liquid.

Mound the hot shrimp onto a platter and have your dipping sauce-of-choice ready. Serve at once.

"A peel-n-eat shrimp feast is something you don't see much of anymore except in states that border the Gulf of Mexico. However, such a meal can be loads of fun and offer a nice change of pace from the traditional New England boiled lobster dinner. The boil is given a distinctive Nantucket twist by cooking the shrimp in a combination of Cisco Brewery's Whale's Tale Pale Ale and Nantucket Rub. Have lots of napkins and icy beer on hand. The choice of dipping sauce is up to you - melted butter, extra virgin olive oil, cocktail sauce, homemade mayonnaise, or other favorite seafood sauce."

Servings: 6 to 8