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BBQ Peel & Eat Shrimp with Lemon Mayo

Rule
These peel & eat shrimp feature Vivian’s version of Old Bay & are a favorite at the Boiler Room. They will certainly be the highlight of your gathering with family and friends.

WHAT YOU NEED
(Serves 4)

2 pounds large shell on shrimp (request 21/25s from your fishmonger)
1/4 cup bbq rub
Juice of 1 lemon
1 tablespoon butter
1/2 cup lemon mayo

BBQ rub
(makes just over 1 cup)
3 tablespoons smoked paprika
1 1/2 tablespoons ancho chili powder
2 1/2 tablespoons kosher salt
2 tablespoons ground celery seed
2 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 tablespoon chipotle powder
2 tablespoons brown sugar

Lemon Mayo
(makes 1 cup)
3/4 cup of your favorite mayo
Zest of 2 lemons, removed with a microplane
1/4 cup lemon juice
2 garlic cloves, grated on a microplane
1/4 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

Make the rub: Combine all the rub ingredients with a fork, taking care to remove any lumps. This will make more than you need for this recipe. Store any extra in an airtight container for up to 2 months. It’s also great on sweet potato fries or any other type of seafood.

Make the Mayo: Whisk together all the ingredients and allow the mayo the opportunity to mingle at least 30 minutes before serving. It will keep refrigerated up to one week.

Cook the Shrimp: Cut along the back side of each shrimp and remove the digestive track under cold running water. Take care to keep as much of the shell in tact as possible.  Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes. While still very hot, toss the shrimp together with the bbq rub, the butter, and the lemon juice. Serve alongside the mayo with lots of napkins!