1. Heat a large skillet on high. Add shallots, garlic, red pepper flakes, bay leaf, and Conch Republic Key Lime Wheat beer to pan. Bring to a boil and reduce beer sauce by half, stirring occasionally. Add shrimp and cook until pink, 3–4 minutes. Season with salt and pepper. Serve shrimp garnished with fresh parsley and lime wedges for squeezing, along with thick slices of crusty bread.