2 bottles (12 oz. each) beer
6 bay leaves
4 lg. garlic cloves, peeled & crushed
1 lemon, unpeeled, sliced thin
2 onions, peeled, sliced thin
1/2 c. fresh parsley, coarsely chopped or 2 tbsp. dried parsley
1 tsp. salt
1/4 tsp. cayenne pepper
Freshly ground pepper to taste
2 lbs. med. shrimp, raw & unshelled
1/2 c. cocktail sauce, if desired

Pour beer in large skillet over medium heat. Let it heat about 1 minute, then add bay leaves, garlic, lemon, onions, parsley, salt, cayenne and black pepper. Bring to boil, reduce heat and let simmer, covered, about 10 minutes. Turn up heat and add unshelled shrimp. Stir often, turn shrimp and watch closely so shrimp cooks evenly.

As soon as shrimp comes to a boil - or as soon as it turns bright pink, whichever happens first - remove from heat and cover pan. Let stand 30 minutes, stirring occasionally. Refrigerate, including juices, until ready to eat. To serve, remove bay leaves and drain liquid, leaving garlic, lemon, onion and parsley on shrimp. Serve with cocktail sauce if desired. Everyone peels shrimp as they eat. Makes 4 to 6 servings.