*You can cook frozen or thawed shrimp. Thawed shrimp cook very quickly, while frozen shrimp will likely take the longer end of the recommended cooking time. It’s also helpful to stir frozen shrimp an extra time or two, as they tend to stick together in clumps when frozen.
Using a different size shrimp? Any size will work, simply adjust the cooking time. Small, thawed shrimp will take barely a minute, and frozen colossal will require the upper end of the recommended cooking time. Thankfully, it’s easy to judge by looking at the shrimp.
**Need a gluten-free recipe? I use Corona, which is considered gluten-free, although it is not certified as such because barley is used in the production. To explain, Corona and Corona Light have been tested to under 20ppm (parts per million), and the FDA considers a level of gluten under 20ppm to be gluten-free. If there’s any doubt based on a diner who has Celiac or an allergy, you may wish to err on the side of caution or consult them. Alternatively, a certified GF beer could be used.
Serving tip: When entertaining, I often place some Fresh Naps (the individual hand wipes) on the table for a fun yet practical touch.