I love this recipe as an appetizer, but it can very well transform into a meal. I serve the same beer used in the recipe as a beverage to keep things consistent and sustainable.
1lb Large Shrimp, cleaned, shelled, tail-on and deveined
1 Cup Amber Ale
4 Sprigs of Thyme
1 Bay Leaf
6 Garlic Cloves, minced
Juice of 1 Lemon
1/2 Teaspoon Salt
1/2 Teaspoon Whole Peppercorns
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Unsalted Butter, melted
1. In a large saucepan, combine all ingredients, except butter, and bring to a boil.
2. Immediately cover the saucepan, remove from heat, and let stand for about 6 minutes, or until shrimp are pink. Drain liquid and transfer shrimp to plate. Discard bay leaf and thyme.
3. Serve the shrimp with butter for dipping.