2 quarts water
1 tablespoon salt
2 teaspoons Zatarain's liquid crab boil
1 lemon, cut into quarters
1 1/2 pounds medium shrimp, peeled, deveined
& tail off (40-50 per pound)
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon Janes Krazy Mixed-Up Salts
1 tablespoon minced fresh dill
1/2 cup minced celery
1/3 cup minced red and/or green bell pepper
1/3 cup minced red onion
In a stock pot, boil 2 quarts water with 1 tablespoon salt, liquid crab boil and squeezed lemons. Add the shrimp and as soon as it returns to a boil, turn the heat off. Over the sink, pour the pot of boiling shrimp into a colander and gently run cold water over them. Set a bowl under the colander, cover with clear wrap and put in frig to chill. While the shrimp are chilling, whisk together the mayonnaise, mustard and vinegar. Add Janes Crazy Mixed-Up salts and dill. Combine with the cold peeled shrimp. Stir in the minced celery, bell pepper and red onion. Taste and adjust seasonings at this point. Serve on a lettuce leaf, in a split pita bread or rolled inside a spinach tortilla shell. Yum Yum Yum!
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Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY
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