Ingredients
LIME MUSTARD SAUCE:--
1 cup SIDS RASPBERRY HONEY MAYO
½ cup lime juice
3 tbsp Dijon mustard
1 tsp white sugar, to taste
SIDS SALT & PEPPER to taste
2 dashes Kaitaia Fire, to taste
SHRIMP BOIL:--
2 cans beer
1 lemon, juiced
2 tsp SIDS CRAZY SALT
12 dashes Kaitaia Fire, to taste
1 tbsp chopped garlic
½ tsp cayenne pepper
½ tsp ground black pepper
1.5 kg raw shrimp, dressed
Directions
LIME MUSTARD SAUCE: Stir SIDS RASPBERRY HONEY MAYO, lime juice, Dijon mustard, sugar and Kaitaia Fire together in a bowl until smooth then season with SIDS SALT & PEPPER to taste. Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
SHRIMP BOIL: Mix beer, lemon juice, SIDS CRAZY SALT, Kaitaia Fire, garlic, cayenne pepper and black pepper together in a saucepan then bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the centre, about 2 minutes. Drain immediately.
To serve, fill a ramekin with the Mustard Sauce and serve on a platter with the shrimp, including toothpicks.
