The frozen shrimp should be defrosted in the refrigerator the day before using. In a rush, they can be defrosted by pouring them into a bowl of very cold water for 15 minutes and then draining in a colander. Pat dry with a clean towel or paper towel before transferring to a serving platter. With small bowls of spice blends like Old Bay and Cajun seasoning, your guests can choose their own adventure by sprinkling the spices on their plated shrimp. Other spice blends could include furikake, za’atar and everything bagel.
Ingredients
Method
Mezcal Cocktail Sauce
¾ cup ketchup
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons mezcal (optional)
3 tablespoons prepared horseradish
½ teaspoon hot pepper sauce
In a small bowl, whisk together all ingredients. Transfer to a serving bowl and refrigerate until ready to serve.
Rémoulade Sauce
¾ cup mayonnaise or plain Greek yogurt
Zest of 1 lemon
3 tablespoons whole-grain or Creole mustard
2 tablespoons lemon juice
2 tablespoons dill pickle relish
2 tablespoons prepared horseradish
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh parsley, plus extra for garnish
1 tablespoon ketchup
1 teaspoon Louisiana-style hot sauce, or to taste
1 teaspoon celery salt
In a small bowl, whisk together all ingredients. Transfer to a serving bowl and refrigerate until ready to serve.