This is a really, really easy recipe to make when guests are coming and you've no time to cook.

With this version of "Peel 'em & Eat 'em" shrimp - you can let your guests do the work of peeling the shrimp. Just tell them they taste better when peeled right before eating - they really do!

I love the mustard sauce with the shrimp - it's a great change from the expected tomato-horseradish cocktail sauce.

This recipe is adapted from a Bahamian cookbook (Best Recipes of the Bahamas, published 2002).

Yield: 4-6 appetizer servings
Time: 20 minutes
Cost: Approx. $26

Ingredients

2 pounds unpeeled medium or large shrimp (frozen)
24 ounces of your favorite beer, such as Kalik Bahamian beer
1 teaspoon peppercorns
2 teaspoons celery seed
2 garlic cloves, peeled
2 limes, 1 sliced and one cut into wedges

Directions

1. In a large pot, combine frozen shrimp, beer, peppercorns, celery seed, garlic cloves and lime. Bring to a boil. Turn off heat. Let sit in seasoned hot water, covered, 5-10 minutes or until shrimp are just cooked. Cooking time depends on size of shrimp; do not overcook.
2. Remove from water and allow to cool 5 minutes. Serve with lime wedges and Key Lime Mustard sauce, if desired.

Key Lime Mustard Sauce (optional)

1 cup mayonnaise
1/4-1/3 cup Dijon mustard
1/4-1/3 cup key lime juice

Combine mayonnaise, mustard and key lime juice. Season to taste with additiional Dijon and lime juice, kosher salt and freshly ground pepper, if needed.