One of the best things we ate when we were in Hawaii came from a graffiti-covered trailer parked on the side of the road on the North Shore.

No kidding.

Seems that places covered in writing serve up great food. Remember Burger Joint yesterday?

What is this awesome meal I’m talking about?

A plate of white rice and steamed shrimp from Giovanni’s Shrimp Truck.

The North Shore is shrimp country. The roadside is lined with trucks like this serving up freshly-caught steamed shrimp in a ton of sauces. I had the straight up lemon and garlic. My boyfriend had one of their spicy options.

They were both phenomenal.

So incredibly simple.

But so freakin’ good.

And peeling and eating shrimp on the side of the road on the North Shore is an experience everyone needs to have in their life. It was hot. I was covered in saltwater. The shrimp was fresh. And we were a mess.

Shrimp will never taste the same as it did sitting at that picnic table.

But I can try, if not recreate, reminisce about that meal in my own kitchen.

This recipe is a slight tweak of the Pioneer Woman’s Spicy Lemon Garlic Shrimp. Mine has beer. It was that kind of day.

You will need

• 1 pound frozen shrimp, shells on
• 1 bottle Corona (half the bottle for the shrimp, the other half for the chef)
• 2 tablespoons butter
• juice from 1 lime
• salt
• black pepper
• A loaf of crusty bread for sopping up the juices

Preheat the oven to 375.

Drop the butter, lime juice, salt and pepper in a blender or food processor.

Whiz it up so the ingredients are blended, but the butter is still in pea-sized or bigger clumps.

Pour the beer over the butter chunks and let the butter soak up the flavor.

Rinse the shrimp under warm water to remove any chunks of ice.

Dry and lay on a foil-lined cookie sheet.

Drop the butter mixture over the shrimp.

Bake for around 15 minutes.

The shrimp will turn pink when they are done. The whole apartment smelled like beer and lime and butter.

Dish up the shrimp in two bowls and pour the sauce over each.

Get ready to dig in, make a mess and dunk the bread into the buttery, beery saucy goodness in the bowl.

The city streets below aren’t quite the sounds of waves crashing on the shore, but it will do for now.