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wash and drain the shrimp. in a large saute pan or dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 tablespoon each of parsley and chives. bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute. remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl. make a butter dipping sauce by melting butter in a small saucepan. into melted butter stir lime juice, 2 tablespoons each of parsley and chives, and hot pepper sauce to taste. peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking