Ingredients
2
limes
24
uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
2
tablespoons olive or vegetable oil
1
clove garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
1/3
cup mayonnaise or salad dressing
2
tablespoons honey mustard
1
large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
1
teaspoon adobo sauce
1
tablespoon chopped fresh cilantro
Preparation
Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.
