Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip

• 2 pound jumbo shrimp, with shell on
• 2 tablespoon crab boil or cajun spice water to cover shrimp
• 1 lemon, thinly sliced
• 1 stalk celery, chopped
• 1 teaspoon liquid smoke
• 1 -1/2 cups mayonnaise
• 2 tablespoons tequila, optional
• 1/2 teaspoon minced garlic
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro leaves
• kosher salt
• freshly ground cracked black pepper

1. Bring water, crab boil, lemon, celery and liquid smoke to a boil.
2. Simmer for five minutes and add shrimp.
3. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes.
4. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor.
5. Drain, cool slightly.
6. Make dipping sauce and serve with shrimp.
7. Combine all ingredients in a bowl and whisk to combine well.
8. Chill if not using immediately.

jumbo shrimp, crab boil, lemon, celery, liquid smoke, mayonnaise, tequila, garlic, lime juice, cilantro, kosher salt, freshly ground cracked black pepper

Taken from www.foodnetwork.com/recipes/tailgate-peel-and-eat-shrimp-with-texas-tequila-mayo-dip-recipe.html (may not work)