Spicy Beer-Boiled Shrimp

The Runner-Up recipe for 1997 in the San Francisco Chronicle, from Robin Davis.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 (12 ounce) bottle beer (not dark or amber)
• 1  tablespoon hot red pepper flakes
• 1  tablespoon whole black peppercorn
• 2  bay leaves
• 2  lbs raw shrimp (cleaned, tails left on)
• 1⁄2 cup butter
• 2  tablespoons lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon cayenne pepper
•  bottled  seafood cocktail sauce
•  lemon wedge

Directions

1. Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
2. Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
3. Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.