boiled shrimp and a tasty dipping sauce

Shrimp with Mustard-Lime Dipping Sauce

Serves 4.  This tasty dish is from the June 2014 issue of Bon Appétit magazine.  It could also be an appetizer for about 6 people.  Cooking the shrimp in the shell ramps up the flavor profile.  The sauce is sweet and spicy and wonderful.  The shrimp can be cooked 1 day ahead.  Cover and chill.

            Shrimp:

            1½ lb. shell-on large shrimp                 

            kosher salt                                           

            ¼ c. plus 1 Tbs. Old Bay                     

              seasoning                                           

            3 lemons, halved                                  

            2 Tbs. olive oil                         

            2 Tbs. chopped fresh parsley               

            Mustard-Lime Dipping Sauce:

            ½ c. mayonnaise                                              

            2 Tbs. spicy brown mustard                                                     

            1 tsp. fresh lime juice                                                   

            1 tsp. honey

            1 tsp. light brown sugar

            ½ tsp. dry mustard powder

            ½ tsp. Worcestershire sauce

            hot sauce

            kosher salt

            lime wedges (for serving)

Shrimp:  Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.

Bring a large saucepan of salted water to a boil and add ¼ c. Old Bay seasoning.  Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil.  Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes.

Transfer to a bowl of ice water and let cool.  Drain and pat dry.

Just before serving, whisk oil and remaining 1 Tbs. Old Bay seasoning in a medium bowl.  Add shrimp and parsley and toss to coat.    

Mustard-Lime Dipping Sauce:  Whisk mayonnaise, brown 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.