In a wide pan pour in Beer, water and pickle juice, toss shrimp with half the old bay then add to the pan along with sliced onion. Finally squeeze the juice of one lemon before adding to the pan with a lid.
Turn the heat to Medium and bring to a boil (7-10 minutes) once the pan has reached a boil remove the lid and stir for about 1-2 minutes until shrimp are fully cooked.
Immediately remove the shrimp and onions from the pan and place in a bowl with butter, tabasco and remaining old bay and lemon pepper. Serve along side cocktail sauce and lemon wedges.
Notes
serving size ¼ PoundStore for 3-4 days max in a sealed container in the fridge.Freeze within 24 hours of cooking and store in a sealed container for up to 90 days. Thaw in the fridge and consume within 48 hours.Serve with Cocktail or Remoulade Sauce