Directions

1. Combine chili sauce, ketchup, lemon peel and lemon juice to make cocktail sauce and set aside.
2. Combine beer, garlic, salt, cayenne pepper and bay leaf in medium saucepan.
3. Bring beer mixture to boil on Max/Sear.
4. Once boiling, add shrimp to saucepan and bring back to boil.
5. Once boiling, set PIC to Medium-Low (175°F) and cook for 3-4 minutes, or until shrimp become pink.
6. Drain shrimp and transfer to water bath to cool and refrigerate for 30 minutes, or until chilled.
7. Serve chilled shrimp with prepared sauce.