Peel and Eat Shrimp

Preparation

1. Step 1

   Working with one shrimp at a time and using a clean pair of cooking shears (or even kitchen scissors), hold the shrimp, back side facing up, and, starting from the end where the head used to be, cut through the shell along the top of the shrimp down to the start of the tail. Look for a dark vein that runs along that channel where you just made the incision and, using the tip of a sharp paring knife, carefully remove it, taking care to leave the shell and tail intact. (Some shrimp may not have this vein, or intestinal tract, so don’t be alarmed if you can’t find it. Removing it removes sand and other waste.) Repeat with the remaining shrimp.

2. Step 2

   Place the shrimp in a medium saucepan. Pour the beer over the top and throw in the butter, celery salt, paprika, cayenne and about 1 tablespoon salt. Squeeze in half of the lemon, then toss in the spent lemon half and 1 cup water.

3. Step 3

   Cover and cook over medium until the shrimp are pink all over and cooked through, 5 to 7 minutes.

4. Step 4

   Using a slotted spoon, remove the cooked shrimp from the cooking liquid and transfer them to a platter. Cool slightly before serving. Squeeze the remaining lemon half on top, if desired, and serve with the cocktail sauce and clarified butter, for dipping.