Nantucket Shrimp Boil
- 3 tablespoons olive oil
- 1/2 cup Nantucket Rub see * Note
- 2 quarts Whale's Tale Pale Ale
- 1 lemon quartered
- 4 pounds shrimp - (16/20 count) unpeeled
* Note: A local comercially prepared blend of dill, pink peppercorns, tarragon and lemon peel available from http://www.completekitchen.com/
Heat olive oil over medium heat in a large pot. Add the Nantucket Rub and cook until the seasoning smells aromatic, 2 to 3 minutes. Pour in the beer and add the lemon quarters. Bring the mixture to a boil.
Using a drop-in steamer basket with a handle, add the shrimp to the pot and simmer until just cooked through the centers, 3 to 4 minutes. Remove the steamer basket from the pot, holding it over the pot briefly to drain all liquid.
Mound the hot shrimp onto a platter and have your dipping sauce-of-choice ready. Serve at once.
This recipe yields 6 to 8 servings.