Combine the Shrimp Sauce ingredients in a saucepan over low heat. Bring to a boil and simmer for about 10 minutes, stirring occasionally.  Combine the beer, crab boil and lemons (squeeze the lemons into the beer and drop in the lemon peels) in a large covered skillet over high heat. Bring to a boil and add the shrimp. Stir frequently until the shrimp are just turn pink (about 3 minutes).  Strain in a colander and allow the shrimp to cool as you make your taco shells.  Heat ½” of peanut oil in a small skillet over medium-high heat.  Fry each tortilla into a semi-soft taco shell using tongs and a spoon to form each taco shell as it fries.  Use the tongs to plunge a tortilla into the hot oil.  Immediately fold it into a taco shell, careful to form a rounded bottom the shell and not a crease.  Drain on paper towels.  Peel the shrimp, arrange in a taco shell, add a little sauce, lettuce and tomato and eat it while it is hot.

​