Bass Ale Shrimp

• 2 (12 ounce) cans dark beer
• 1 bay leaf
• 1 12 tablespoons mustard seeds
• 12 teaspoon dill seed
• 14-12 teaspoon dried red pepper flakes
• 14 teaspoon salt
• 4 whole peppercorns
• 1 12 lbs medium shrimp, in the shell
• 14 cup vinegar
• 2 cloves garlic, crushed
• lettuce leaf
• black olives

1. Combine the first 7 (beer through peppercorns) in a saucepan; bring to a boil then reduce the heat; simmer for 5 minutes.
2. Add the shrimp; cook for 2 to 4 minutes, or until the shrimp turn pink.
3. Pour into a glass bowl; add the vinegar and garlic.
4. Chill in the refrigerator for 2 hours or longer.
5. Drain the shrimp; discard the bay leaf; mound in the center of a lettuce-lined serving plate.
6. Garnish with black olives.
7. This makes 2 main-dish, or 8 appetizer servings.

dark beer, bay leaf, mustard seeds, dill, red pepper, salt, peppercorns, shrimp, vinegar, garlic, black olives

Taken from www.food.com/recipe/bass-ale-shrimp-86960 (may not work)