Beer-steamed shrimp

Cooking these spicy, aromatic shrimp in their shells is much like cooking a roast with the bone in, it gives the meat so much more flavor. Using beer in the steaming liquid adds even more flavor to the vapor that cooks the shrimp. If you don't have Cajun or Creole seasoning, make your own medley by mixing onion powder, garlic powder, kosher salt, dried thyme, dried oregano, red chile flakes, ground black pepper, and a pinch of cayenne. This is a get-your-hands-dirty sort of feast. Slurp the savory juices from each cooked shrimp before you peel and devour them, then lick your fingers, get a napkin, and dig in again.