- 5 oz Fire Roasted Salsa
- 12 oz Lager Beer
- ½ oz pickle juice
- 1/8 tsp chicken base
- Worcestershire sauce to taste
- ½ lb peeled and diced shrimp 25-30 pieces
- 9 oz lime juice
- Salt to taste
- Mix the shrimp, salt and lime juice, and refrigerate for 6-7 hours.
- Once shrimp is cooked, mix the remaining ingredients and serve with whatever crackers desired.