3 pounds raw unshelled shrimp
2 (12 ounce) cans beer
1 tablespoon dry mustard
1 tablespoon celery seed
1/2 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup vinegar
Combine all ingredients except shrimp and bring to a boil. Add the shrimp. Simmer for about 5 minutes or until the shrimp are bright pink.
Remove the shrimp from the liquid; shell and remove veins.
Put shrimp back into the stock and refrigerate.
When ready to serve, drain and arrange on platter.