1 (12 oz.) can lager beer
1 c. distilled white vinegar
1 c. water
1 T. hot pepper sauce
1 tsp. hot cayenne pepper
2 cloves garlic, minced
2 lbs. large to extra-large shrimp, unshelled
In a Dutch oven, bring the beer, vinegar, water, hot pepper sauce, cayenne pepper and garlic to a boil over
high heat. Add the shrimp and cook, uncovered, stirring occasionally, until the shrimp are pink and firm, about 3 minutes.
Drain in a colander over a large bowl. Transfer the shrimp to a large platter. Serve with the lemon wedges and
a bowl of the cooking liquid to use as a dip.