Shrimp with Spicy Lime Dip
Making a dish ahead is often as good for the dish as it is for the cook. This dip needs at least an hour in the refrigerator in order for the flavors to meld, and overnight is even better, so be sure to allow time. If you’re having an outdoor party, or you just don’t care about mess, you can let the guests peel the shrimp themselves, saving you prep time.
For the shrimp
1 pound medium shrimp
For the dip
1 cup mayonnaise
Prepare the shrimp
Peel the shrimp and devein them, if desired. Put the garlic in a pot of generously salted water and bring water to a boil. Put shrimp in and cook until they’re pink and cooked through, about 3 minutes. (The water may not return to a boil in that time.) Chill in the refrigerator until ready to serve.
Make the dip
Prepare the dip: Mix all the ingredients in a small bowl until smooth and creamy. Refrigerate at least 1 hour. Makes 40 to 50 shrimp and 1 1/2 cups of dip
The dip can be made 3 days ahead and kept covered and refrigerated. The spice level tends to intensify over time, so you may want to start out with fewer chipotle chiles if you’re going to prepare the dip ahead. The boiled and peeled shrimp can be kept covered and refrigerated for 1 day.