Michelada con Camarones

(Spicy Beer Cocktail with Shrimp)

16 medium to large shrimp - peeled and deveined

Coat shrimp with melted butter, season lightly with salt and pepper, then dip tips in chili powder.
Place on skewers for grilling - four shrimp each – grill at medium heat until turning pink and cooked through.

2 1/4 cups Clamato juice
1/2 cup lime juice, plus 2 oz extra for mug rims
1/4 cup fresh orange juice
1 tbsp Worcestershire sauce
3/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
1 clove garlic
1/2 serrano pepper, stemmed
4 lager beers
chili powder, for dusting glass rims and shrimp

Pour 2 oz lime juice on one plate and sprinkle chili powder on another. Lightly touch rims of four 16 oz beer mugs in lime juice first, then chili powder. In blender - purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chili in a blender. Divide among frosted mugs, and fill with ice; top each with a lager beer. Place skewers of grilled shrimp across top of each mug and serve.
Four servings.