Dilled Shrimp

Bring shrimp to a short boil in water, beer, and vinegar flavored with lemon and bay, 12 oz. beer and a quarter cup of vinegar to a gallon of water. No need for salt.

Drain, cool, and peel; devein if you’re squeamish or fastidious. Toss in a sauce of one part mayonnaise to one part sour cream with 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, and sliced cucumbers. Beets are nice.

Garnish with sour citrus.