LATINA SHRIMP BOIL

Combine all ingredients in a mixing bowl, stir & mix together until just combined, then season.

With a spatula, scrape out onto plastic wrap, roll & seal then twist the ends like a hard candy wrapper.

Refrigerate until set. Serve on a butter tray for guests to help themselves (for their boil & bread).

Fill a very large heavy-bottomed stock pot with 10 cups of cold water (you can add more liquid later if the pot gets too crowded or the liquid level drops below this average desired volume of 10 cups).

Add the first eight ingredients (lager, ancho, cumin, bay, chipotle, garlic, onion, lemon), bring to a boil.

Add potato & chorizo, reduce the heat to low, cover & gently simmer for aprx 20 mins, or till potatoes are tender when pierced with a fork or knife (but not totally soft). Remember, they'll continue to cook.

Next in is the corn, continue simmering for 5 mins.

Turn off the heat & add the shell-on shrimp & submerge, when they barely starting to turn pink, stir in the peeled shrimp. Within 5 mins, although heat is off, shrimp should be cooked through. If not, turn back to low & simmer for a couple of mins more but don't overcook the shrimp.

With a slotted spoon, carefully transfer shrimp & veg to a serving vessel & ladle in some of the cooking liquid. Garnish with cilantro, served with limes, warm bread & jalapeno butter for the bread & boil.