2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)
Ancho Chili Sauce
½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro
Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.
Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.
Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.
Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.
Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.
Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.
Use immediately or refrigerator up to 2 days.
Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.
For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.
To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.
Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.
Recipe doubles well.