Shrimps in Beer
 New York Times Magazine
Craig Claiborne with Pierre Franey
Yield: 4 - 6 servings

2 lbs. shrimps
2 12 oz.cans or bottles of beer
1 clove garlic, peeled and split
2 tsp. salt
1/4 tsp. thyme
2 bay leaves
1 tsp. celery seed
1 Tbsp. chopped parsley
1/8 tsp. cayenne pepper
Juice of half a lemon
Wash the shrimps and devein, but do not remove the shells. Bring the remaining ingredients to a boil in a deep kettle. Add the shrimps. Return to a boil and simmer 2 to 5 minutes, depending on the size of the shrimp. Remove from the heat and drain. Serve hot with melted butter and lemon juice or cold with cocktail sauce.

Note: These are for picnics and people who don't mind using their fingers when they eat. Spread newspapers or disposable table cloths on the table and provide many, many (paper) napkins. And beer is good also.
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