As you all know by now, I don't get to enjoy shrimp nearly as often as I'd like since the BF has a shrimp allergy. Unfortunately, his allergy developed in adulthood, so he definitely remembers shrimp well enough to miss it terribly. To be nice, I try to eat shrimp only when he isn't around.
Shrimp is SO incredibly quick & easy to prepare, and it's readily & cheaply available here in Alabama due to the abundance of Gulf shrimp, which, thankfully, have rebounded quite well after the BP oil spill back in 2010.
In this recipe, the shrimp are dusted with a spicy 'rub' before cooking, then simply sauteed until done, and served with a highly addictive mayonnaise, flavored with Sriracha and Thai sweet chili sauce. Good thing I made my own sweet chili sauce!!
Spicy Shrimp with Sweet Chili Mayo
1/4 cup mayonnaise
2 Tbsp Thai sweet chili sauce
1 tsp Sriracha
16 medium shrimp, deveined but left unpeeled
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/8 tsp cayenne
2 tsp olive oil
Whisk the mayonnaise, Thai sweet chili sauce and Sriracha together. Chill for one hour.
Combine the salt, chili powder, garlic powder, cumin and cayenne in a plastic bag and shake to mix well. Place the shrimp in the bag and shake to coat evenly. Chill for 30 minutes.
Heat the olive oil over medium heat in a small pan; add the shrimp and cook for 2-3 minutes, turning once, until the shrimp JUST turn pink. Serve with dipping sauce.