This file is large, so be patient! See the recipe below! DRUNKEN AMERICAN SHRIMP WARM GOLD POTATO SALAD GRILLED PINEAPPLE AND WATERMELON SALSA SERVES 4 For the shrimp: 2 # american shrimp (cleaned) 1/2 bunch cilantro (rough chop) 3 T. fresh ginger (mince) 2 cups IPA 2 lemons 10" wooden skewers (soaked in water to prevent burning) Use the largest American shrimp you can find. We used u-15. Cut the 2 lemons in half, squeeze the juice into a bowl and toss in the lemon rind. Add the ginger, cilantro, beer and shrimp. Let marinate for about a half hour. Double skewer the shrimp. (1 near the head and 1 near the tail, this will help when you need to flip the shrimp on the grill) When you are ready to cook the shrimp lay them on the grill and cook on each side for 3-4 minutes. For the potato salad: 10 small gold potatoes 1 cup sour cream 1/2 bunch chives (sliced) 2 oz. apple cider vinegar 6 oz. IPA 1 t. cayenne pepper 1 t. cumin 1 t. coriander 1 t paprika 1t salt and pepper Simmer the potatoes whole until they are just fork tender and cool them. (this can be done the day before). Mix the sour cream, chives, vinegar and IPA to form the dressing. Cut the potatoes in half and lightly oil, season with the spices. Lay the potatoes on a hot grill.(about 1-2 minutes per side)All you are looking to do is add a light grill flavor and warm them up. Once the potatoes are warm toss them in the dressing serve. For the salsa: 1 pineapple 1 red onion(sliced thin) 1/2 small watermelon (diced) 1 jalapeno (minced) 1/2 bunch cilantro(chopped) 2 limes (juiced) 1/2 cup IPA Peel, quarter and core the pineapple. Lightly oil and season with salt and pepper. Grill on each side for 2-3 minutes and dice. Add the IPA, watermelon, lime juice, cilantro and jalapeno. Season with salt and pepper.