Tamarindo Shrimp

  (Serves 4 as entree or 6 as appetizer)

This recipe was submitted by Stony Hill customer, Jack Davis of Newport Beach, CA, and was a runner-up in our Summer Recipe Contest.

Ingredients

Sauce

3 cups Mayo
2 Tbsp Sriracha hot chili sauce
2 Tbsp honey
1 Tbsp fresh ground black pepper

Shrimp

1-1/2 lbs of raw peeled deveined 30/35 count shrimp
3 Tbsp Old Bay seasoning
1 lemon sliced
2 Tbsp sea salt
3 quarts boiling water

Salad

2 packages of shredded iceberg lettuce
1-1/2 baskets of heirloom cherry tomatoes

Preparation

Prepare sauce by mixing all ingredients and refrigerate.

To prepare shrimp, add seasoning, lemon and salt to the boiling water then add the raw shrimp and boil for only three minutes. Remove the cooked shrimp from the boiling water, rinse and cool shrimp immediately in a bowl of ice water.

For the salad cut the tomatoes cut in half and toss tomates in salt and pepper to taste.

Cut the shrimp in half (if tails have been left on be sure to remove them) and toss in a bowl with about half of the sauce to coat the shrimp.  Spread shredded lettuce on bottom of serving plate then scatter the halved shrimp evenly over the salad.  Drizzle remaining sauce evenly over all serving plates and lightly sprinkle paprika over the top of each plate to finish.  Serve the dish chilled.