Open canned or bottled beer an hour or so before you plac to start cooking to allow it to become flat at room temperature.
Wash the shrimps; do not peel. Place in a large kettle with the remaining ingredients except the beer. Cover with beer and bring to a boil. Cover the kettle and boil over high heat for 8 minutes, stirring occasionally.
Remove from stove. Drain and reserve the broth. Shell and devein the shrimps. Serve in deep tureen with the boiled liquid, accompanied by individual serving bowls of any sauce you choose. Serves 6 to 8.
You can convert this to an hors dˇeurvre by chilling the drained shrimp (discard the broth) and serving them with the following dip: