Spicy Drunken Shrimp

Dinosaur BBQ Recipe

Serves 6-8

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
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.