South Mississippi Spicy Beer-Boiled Shrimp

• Water
• 5 lbs 31-40 count Shrimp
• 1 pkg Zatarain's Crab Boil
• 1/2 bottle liquid Zatarain's Crab Boil (more if wanted)
• 5 Tbs. kosher salt (adjust as needed)
• 5 Tbs. Extra Virgin Olive Oil
• 1 onion, quartered
• 1 bell pepper, quartered
• 1 large lemon, sliced
• 2 6 packs of ice cold Red Stripe beer (or more!)
• 1 recipe Nancy's Cocktail sauce (see My Recipies)
• 1 recipe Nancy's Remoulade Sauce (see My Recipies)

1. In a very large stock pot, add 1/2 gallon of water and the salt--after salt dissolves taste and adjust to desired salinity.
2. Add Zatarain's package and liquid, olive oil, onion, bell pepper lemon, and 3-4 bottles of beer (have enough liquid to cover the shrimp).
3. Bring to a rolling boil and cook until the liquid is dark (10 minutes or as long as it takes to drink a Red Stripe).
4. Add Shrimp and let the pot return to a boil. If you need more liquid, add another beer. Boil for 5 minutes, turn heat off, and allow to sit for 10 minutes (or as long as it takes to drink a Red Stripe).
5. Remove shrimp with a slotted spoon to a large bowl. To cool down to eat, pour two bottles of Red Stripe over and let cool for 5 minutes.
6. Serve immediately.
7. Serves:

water, shrimp, boil, liquid zatarains, kosher salt, olive oil, onion, bell pepper, lemon

Taken from www.epicurious.com/recipes/member/views/south-mississippi-spicy-beer-boiled-shrimp-1222109 (may not work)