Peel N’ Eat Shrimp With Homemade Cocktail Sauce

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Once Upon A Chef


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2½ tablespoons Old Bay seasoning

3 tablespoons unsalted butter

1 cup beer

1 cup water

2 pounds extra large shrimp (26-30 per pound), shell split and deveined

6 tablespoons ketchup

½ tablespoon prepared horseradish (best quality, such as Boar’s Head or Ba-Tampte)*

1 tablespoon freshly squeezed lemon juice

Pinch cayenne pepper

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