from Chef Jesse Sutton, Social Wine Bar, Charleston, SC
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
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.