Bring a pound of shrimp to a short boil in a gallon of water with juice of a lemon and couple of bay leaves, 12 oz. beer, and a quarter cup of vinegar. No need for salt. Drain, cool, and peel; devein if you’re squeamish or just fastidious. Toss with one mayonnaise to one part sour cream, fresh dill, horseradish (a hint!), and minced capers. Throw in a little white pepper for a bit of bite. Serve over leaf greens with onion, toasted rye, pickled eggs, cucumbers and beets.
