Beer-Steamed Shrimp

1 pound peeled and deveined shrimp, 26/30’s
1 cup water
6 ounces of beer or non-alcoholic beer
2 tablespoons pickling spice
1 teaspoon salt
1 lemon cut in half
1 quart water with 4 cups of ice added

In a sauce pan, over medium high heat, squeeze juice of the lemon into 1 cup of water. Add lemon rinds and remaining ingredients except for shrimp and quart of water with ice. Bring to a rolling boil and cook for 3 minutes.

Drain and place shrimp in ice bath. Leave shrimp in ice bath until fully chilled.

Remove and serve with cocktail or favorite dipping sauce.

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