Shrimp with Mustard-Lime Dipping Sauce
Ingredients
Shrimp
- 1 1/2 pound raw, shell-on shrimp large
- kosher salt
- 3 lemons halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flat-leaf parsley finely chopped
Mustard-Lime Dipping Sauce
- 1/2 cup mayonaise (the best quality you can afford or make your own!)
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon light brown sugar
- 1/2 teaspoons English mustard powder
- 1/2 teaspoon Worcestershire sauce
- hot sauce optional
- kosher salt
- lime wedges for serving
Instructions
Shrimp
- Make sure the length of the back of the shrimp is cut just enough to break the shell and devein the shrimp.
- Bring a large saucepan of generously salted water to boil. Add the lemon juice of the lemons to the water and then place the lemon halves into the saucepan (continuing to add flavor to the water that will season the shrimp). Return water to boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes.
- Transfer to a boil of ice water to stop the cooking, and let cool. Drain and pat dry.
- Shrimp can be prepared a day ahead if necessary (cover and chill in the refrigerator) or served immediately after step 3.
- Just before serving, mix olive oil and chopped parsley. Toss the shrimp in the mixture and coat.
Mustard-Lime Dipping Sauce
- Whisk mayonnaise, Dijon mustard, lime juice, honey, brown sugar, mustard powder and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.