Ingredients

  • 1 12-OUNCE BOTTLE OF BEER
  • WATER
  • 1 POUND RAW SHRIMP, DEVEINED WITH TAILS ON
  • 1 1/2 CUP KETCHUP
  • 2 TABLESPOONS HORSERADISH, DRAINED
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 2 TEASPOONS FRESH LEMON JUICE
  • 1 TEASPOON TABASCO PEPPER SAUCE

Directions

Fill large pot 1/2 full with water and beer and bring to a boil
over a medium heat. Toss in shrimp, cover and turn off heat.
After 4 minutes, drain shrimp and rinse with cold water.

In a small bowl, combine all sauce ingredients. Cover and
refrigerate for 1 hour.

On serving platter, arrange shrimp, tails up, surrounding a small
bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.