Combine beer, soy sauce, sugar, ginger, garlic and star anise in saucepan. Swirl pan to dissolve sugar. Add shrimp and stir to mix. Bring mixture to boil over medium heat, stirring occasionally. Cover pan and remove from heat; let steep two minutes. Serve warm peel-and-eat shrimp in bowls with enough cooking liquid to moisten. Enjoy with cold Tsingtao Beer.

Makes four servings.