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

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  • Yield: 6 servings
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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


  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.

Texas Tequila Mayo Dip:

  1. 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.

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