Beer-Boiled Shrimp

2 (12 oz.) cans dark beer
1 bay leaf
1 ½ tblspn mustard seeds
½ tspn sugar
¼ to ½ tspn dill seeds
¼ to ½ dried hot red-chili flakes
¼ tspn salt
4 black peppercorns
1 ½ lbs medium shimp, unpeeled
¼ cup cider vinegar or white viegar
2 garlic cloves, slivered

In a medium saucepan, combine beer, bay leaf, mustard seeds, sugar, dill seeds, chili flakes, salt and peppercorns. Bring to a boil. Reduce heatl simmer 5 minutes. Add shrimp simmer 2 to 4 minutes or until shrimp become firm and turn pink. Pour cooked shrimp and cooking liquid into a ceramic or glass bowl. Add vinegar and garlic liquid will become cloudy. Cool to room temperature. Remove and discard bay leaf. Refrigerate until ready to serve; drain. Makes 6 to 8 servings.