recipe 
yields
4 servings
½ lime, juiced
1 cup mayonnaise (homemade or store bought—if it’s store bought, make it Kewpie or Duke’s)
Madras curry powder, to taste
Honey, to taste
2 dozen head-on local shrimp (bigger is better for grilling, so go jumbo)*
Clarified butter (or just melted butter), as needed
Kosher salt and black pepper, as needed
Ingredients
steps
- For the sauce, stir lime juice into mayonnaise to loosen it slightly. Season to taste with curry powder and swirl a little honey into the mayonnaise to take the edge off the lime and curry. Note: It should not taste sweet, just balanced. Let your taste buds guide you.
- Peel the shrimp, but leave the heads on. Brush shrimp lightly with butter and season with salt and pepper.
- Grill shrimp until red, curled, and almost opaque on a hot charcoal or gas grill (exactly how long will depend on the shrimp and the grill, but under 5 minutes).
- Remove shrimp to a warm tray and serve with curry mayonnaise.
Date Published: 05.06.13
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- from Chef Jesse Sutton, Social Wine Bar, Charleston, SC
