Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip

6 servings
  • 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
  • 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.

  • Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.

The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.

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