Spicy Beer-Boiled Shrimp

Okay so...on Saturday, my daughter tore her ACL and her kneecap separated from the knee.  UUGGGHH.  So of course, I did what any good mother would do...I chilled some drinks, called some people, and took her mind off it with a party!

I made this shrimp, with a broccoli salad, heirloom tomatoes and burrata, and cornbread muffins.  She ate til she was full and happy,  took a long hot shower, and slept until noon the next day.  See?  Good food makes everything better.  Wait...could also have been the Vicodin she had for dessert :)

ick!

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(WHAT YOU WILL NEED)

If you have side dishes, this will serve 8

water
5 pounds shrimp, peeled and deveined, tails on
2 packages spicy shrimp/crab boil (I used Zatarains)
(if you can't find spicy boil, use 1/2 teaspoon cayenne pepper for every pound of shrimp)
1 tablespoon olive oil
1 large white onion, quartered
2 jalapeno peppers, halved (with seeds)
1 green bell pepper, quartered
5 bottles beer (I used Red Stripe)
2 lemons, sliced
salt/cracked pepper
cocktail sauce

You will need enough liquid to cover the shrimp when it is added--
In a large pot, add water, 4 beers, 2 tablespoons salt, olive oil, lemon, shrimp boil, onion, green pepper, and jalapeno peppers.  Boil for 15 minutes.  The liquid will turn a deeper, darker color.  Taste it with a spoon to see if it needs anything--

Add shrimp and another beer.  Boil for 5 more minutes.

Turn off heat, remove from heat, and let sit for 10 minutes to soak up the spicy flavors of the liquid.

Drain, and place shrimp in bowl.  Sprinkle with cracked pepper. Serve with cocktail sauce and salads.

spiiiiiiiccyyyy...