1 (12 oz.) can beer
2 tbsp. sliced green onions or shallots
2 stalks celery, coarsely chopped
3 lb. fresh or frozen shrimp in shells
4 tbsp. butter
1/4 c. beer
Dillweed to taste
1/2 c. butter
1/4 c. dry sherry (optional)
1/4 tsp. garlic salt

In saucepan, combine 1 can beer, onion and celery. Bring to boiling. Add shrimp. Heat to boiling. Reduce heat and simmer until shrimp turn pink, 1-3 minutes. Drain. Serve with dill butter and sherry garlic butter.

Dill butter: In a small saucepan, melt the 4 tablespoons butter. Stir in 1/4 cup beer and dill weed. Heat through.

Sherry garlic butter: In small saucepan, melt 1/2 cup butter. Stir in sherry and garlic salt. Heat through.