Beer Boiled Shrimp with Sweet Baby Ray's Sweet and Spicy Barbecue Sauce

Ingredients

• 2 lbs Shrimp (16 - 20 count, in the shells)
• 2 cups Water
• 24 fl oz Harpoon Sweet Spot, 2 bottles (12 oz. each)
• 2 Bay leaves
• 1 tsp Cayenne
• 3 tbsp Old Bay seasoning
• 1 head Garlic, left whole
• 2 Lemons, cut 1/8's
• 6 sprigs Flat leaf parsley
• 16 oz Sweet 'n Spicy Barbecue Sauce (SJ0441HF)

Directions

1. Put water, beer, bay leaves, cayenne, old bay and garlic in a 6-quart stockpot, and bring to a boil.
2. Add shrimp, return to a boil and cook the shrimp for 5-6 minutes until they are pink and firm.
3. Remove the shrimp and serve hot or refrigerate and serve chilled with Sweet 'n Spicy Barbecue Sauce (SJ0441HF).
4. Garnish with lemon and flat leaf parsley.