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While looking for another recipe request, I found this interesting dish in "A Taste of Ohio History" by Debbie Nunley and Karen Jane Elliott. It's from The Court Grill in Pomeroy, Ohio.
Chum Bucket 12 ounces beer 1 pound large shrimp, shells on 1 tablespoon pickling spice 1 to 2 teaspoons Cajun seasoning 1 lemon, quartered 1/4 cup cocktail sauce 1/4 cup drawn butter In a medium saucepan, bring beer to a boil. Add shrimp and pickling spice. Boil for about 4 minutes; don't overcook shrimp! Drain shrimp, then toss in Cajun seasoning. Serve with lemon quarters, cocktail sauce, and drawn butter. Serves 2 as an entree or 4 as an appetizer.