Soused Shrimp Cocktail

Pour beer into large pot or Dutch oven. Add onion slices, garlic, lemon slices, bay leaves, and pickling spice. Cover pot and bring liquid to boil over high heat.

Meanwhile, place shrimp in colander and rinse under running water until water runs clear. When liquid is boiling, add shrimp and cook about 4 minutes, uncovered, stirring occasionally. Shrimp will turn pink. Place large bowl under colander and drain shrimp reserving cooking liquid.

When liquid is cool, add shrimp back to bowl. Cover the bowl with plastic wrap. Refrigerate overnight (shrimp will keep up to 3 days).

To serve: Pour off some of the liquid. Either peel shrimp and return them to the liquid, or let guests peel their own. Serve the shrimp cold from a serving bowl and let guests dig in.