Beer−Boiled Shrimp

3 pounds raw unshelled shrimp 2 (12 ounce) cans beer 1 tablespoon dry mustard 1 tablespoon celery seed 1/2 teaspoon cayenne pepper 1 tablespoon salt 1/2 cup vinegar
Combine all ingredients except shrimp and bring to a boil. Add the shrimp. Simmer for about 5 minutes or until the shrimp are bright pink. Remove the shrimp from the liquid; shell and remove veins. Put shrimp back into the stock and refrigerate.
When ready to serve, drain and arrange on platter.