Peel n’ Eat Shrimp: 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. Combine Old Bay, butter, beer and water in a large pot and bring to a boil. Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they’ll be tough. Remove the shrimp and transfer to serving platter.