Tailgate Peel-And-Eat Shrimp With Texas Tequila-Mayo Dip Recipe

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Nutrition per serving    (USDA % daily values)
CAL
363
FAT
69%
CHOL
106%
SOD
89%

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Ingredients for 6 servings

1-1/2 cups mayonnaise

1 stalk celery, chopped

1 lemon, thinly sliced

2 tablespoon crab boil or cajun spice water to cover shrimp

1 teaspoon liquid smoke

2 tablespoons tequila, optional

2 pound jumbo shrimp, with shell on

freshly ground cracked black pepper

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro leaves

kosher salt

1/2 teaspoon minced garlic

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