2 lbs. shrimp
2 cans beef (12 oz. cans)
1 clove garlic
1 tsp. salt
10 peppercorns
1 tsp. pickling spice
2 bay leaves
Sliced lemon

Wash shrimp, do not shell. Combine all other ingredients in a large pot with enough water to cover shrimp. DO NOT ADD SHRIMP YET. Bring water and spices to a boil, now add shrimp and cook just until the shrimp turn pink, about 5 minutes. Don't over cook. These are good served hot with lemon and butter or cold with lemon.