Spiced Stonington Shrimp Steamed in Beer

• 1 cup mayonnaise
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons tomato paste
• 1 teaspoon minced shallot
• 1/4 cup minced dill pickle
• 1 tablespoon minced scallion
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon minced fresh flat-leaf parsley
• 1/2 teaspoon sugar
• 1/2 teaspoon red-wine vinegar
• Pinch of cayenne
• 2 pounds large (21 to 25 per pound) shrimp in shell without heads
• 1 lemon, thinly sliced
• 1 small onion, thinly sliced
• 2 celery ribs, thinly sliced
• 2 Turkish bay leaves or 1 California
• 1 rounded tablespoon Old Bay seasoning
• 1 teaspoon salt
• 1 (12-ounce) bottle lager-style beer
• 1/2 cup cider vinegar
• Accompaniments: Tabasco and lemon wedges
• Special equipment: a large nonreactive pasta pot with perforated steamer/colander insert

1. Stir together remoulade ingredients in a bowl and chill, covered, 1 hour.
2. Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
3. Bring beer and vinegar to a boil in large nonreactive pot.
4. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.
5. Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
6. Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid.
7. Serve with remoulade.

mayonnaise, wholegrain, tomato paste, shallot, dill pickle, scallion, worcestershire sauce, bay seasoning, parsley, sugar, redwine vinegar, cayenne, shrimp, lemon, onion, celery, turkish, bay seasoning, salt, beer, cider vinegar, lemon wedges, nonreactive pasta

Taken from www.epicurious.com/recipes/food/views/spiced-stonington-shrimp-steamed-in-beer-107192 (may not work)