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Directions

PREPARE the shrimp according to package directions.

PUT the mayonnaise, chipotle pepper, lemon juice and garlic in an electric blender container. Cover and blend until smooth. Add the cilantro. Season to taste with salt and pepper. Pulse just until the ingredients are mixed.

SERVE sauce on the side for dipping OR toss shrimp with sauce in a medium bowl and serve immediately with toothpicks.

From Byron S.: My family likes this sauce so much that I serve it with butterfly shrimp and popcorn shrimp too.

From Cricket R.: This dish is perfect for surprise guests! If you aren't a fan of the spicy peppers, try adding some fresh (or dried) herbs like tarragon and dill.

From Jenna G.: Wondering what to do with the rest of that can of chipotle peppers? Put the peppers in a ziplock bag (pushing the air out as you seal it) and freeze them. When you need some more, just cut off as much as you need and toss the rest back into the freezer.

From Jessie B.: This is the easiest and best appetizer I've ever made. It's smoky hot and goes great with really cold beer. If you're having a party, make a lot because it will go fast!

From Randall R.: For crispy shrimp when baking, use a pizza baking stone. Preheat the oven and the stone, then add shrimp in a single layer on the hot stone. Be careful not to overcook.

Ingredients

1 (12 oz) packageSeaPak® Light & Crispy Shrimp or 1 carton (20 oz) SeaPak® Popcorn Shrimp

1 cup mayonnaise

2 - 3 chipotle peppers in adobo (add more or less to reach desired level of spiciness)

2 Tablespoons lemon juice

2 cloves garlic, peeled

1 - 2 Tablespoons fresh cilantro leaves, chopped

Salt and pepper to taste

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