Yield: 4 Servings

Ingredients:

16-20 each Shrimp, 16/ 20 ct.,

12 oz. Beer

1/2 cup Water

1 each Bay leaf

4 each Whole cloves

8 each Whole peppercorns

4 each Lemon wedges

to garnish Fresh chives

For Chef Larry's Cocktail Sauce:

1 cup Tomato ketchup

1 tsp. Soy Sauce

2 tsp. Cilantro, minced

1/4 cup Red onion, fine dice

1/4 cup Cucumber, peeled, seeded, fine dice

1/4 cup Tomato, fine dice

1/4 tsp. Fresh jalapeno peppers, fine dice

1 1/2 tsp. Lime juice

2-3 dashes Worcestershire Sauce

to taste Salt

to taste Fresh ground black pepper

Method:
Prepare Chef Larry’s Cocktail Sauce Aioli by combining ingredients in a mixing bowl. Mix thoroughly. Adjust seasoning. Refrigerate and allow flavors to develop. Place beer, water, bay leaf, cloves and peppercorns in a saucepan and bring to a simmer. Add shrimp to simmering liquid and cook until just firm to the touch, remove amd cool. Peel shrimp leaving tails intact and remove sand vein with a small knive. Rinse shrimp to remove any of the sand vein.

Garnish with chives and serve immediately.