Cold Beer Shrimp Recipe

Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just begin to turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid.

Once they are cool, remove the shrimp from the beer, using a slotted spoon.

Peel and devein the shrimp; return them to the beer and stir for 1 minute to re­move any remaining grit.

Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refriger­ated.

Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and gingerroot. Cook over high heat, stirring, for 2 minutes, to heat through. Re­move from the heat and let cool.

Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season to taste with salt and pepper and toss again. Cover and re­frigerate until ready to serve.