Combine the water, old bay, and beer in a pot. Bring to a boil and add shrimp. Cook until just pink. Drain and cool until ready to use.
In a small pot combine lemon juice, vinegar, salt, sugar, garlic, celery seed, mustard seed, bay leaf, and hot sauce. Bring to a boil to dissolve the sugar and salt. Cool completely and mix with vegetable and olive oils.
Toss the shrimp with onions, poblanos, lemon zest, and brine. Refrigerate overnight and serve chilled. Makes 21-25 shrimp.