While the shrimp are cooling, mix up this quick and easy dipping sauce: a little mayo, a little Dijon mustard, a little lime juice and a little brown sugar. Stir it up until everything is nice and smooth – I sometimes use my little teeny food processor to do this if I am feeling especially lazy. Click here to see the one I have been using for ages, for everything from chopping garlic to making delicious lime dipping sauce.
Now all that is left to do is, well, start dunking. This makes a lovely late summer appetizer, and if you add a glass of wine, you might just fine that you don’t even need to make dinner!
Serves: Serves 2 as a light main course and 4 as an appetizer
- 16 large shrimp, peeled and deveined but with the tails still on
- ⅛ cup Old Bay seasoning
- Juice from 2 limes
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice from ½ lime
- 2 teaspoons brown sugar
- Add Old Bay and lime juice to a pot of water and bring to a low boil. Add the shrimp and simmer for 3 minutes. Drain and cool.
- Mix all the sauce ingredients together thoroughly. Transfer to a small bowl.
- Arrange the shrimp on a platter around the bowl, and serve with extra lime wedges.