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Peel N' Eat Boiled Shrimp with Cocktail Sauce
Ingredients
  • subheading: FOR THE SHRIMP:
  • 2½ tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 1 cup beer
  • 1 cup water
  • 2 pounds extra large shrimp (26 to 30 per pound), shell split and deveined, thawed if frozen
  • subheading: FOR THE COCKTAIL SAUCE:
  • 6 tablespoons ketchup
  • ½ tablespoon prepared horseradish (see note)
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch cayenne pepper
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