This may be the favored lowcountry snack — certainly for casual outdoor affairs such as this one, where the shells can be tossed on the ground. They take several hours to cook and cure, so start them well in advance of your guests arrival. If you’re preparing Frogmore Stew outdoors, you can use the same cooker for the peanuts that you’ll use for the shrimp boil.
If you don’t live in a peanut-growing region, ask an Indian grocer to get you some. Figure a pound per beer drinker.