Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pound jumbo shrimp, with shell on |
2 tablespoon crab boil or cajun spice water to cover shrimp |
1 lemon, thinly sliced |
1 stalk celery, chopped |
1 teaspoon liquid smoke |
1 -1/2 cups mayonnaise |
2 tablespoons tequila, optional |
1/2 teaspoon minced garlic |
1/4 cup fresh lime juice |
1/4 cup chopped fresh cilantro leaves |
kosher salt |
freshly ground cracked black pepper |
Directions:
1. Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp.
2. Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.
3. The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.
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