Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip
- Yield: 6 servings
Share This Recipe
- Yield: 6 servings
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
Texas Tequila Mayo Dip, recipe follows
Texas Tequila Mayo Dip:
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
- 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.
Texas Tequila Mayo Dip:
- Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.
Cook’s Note
The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.
