Lime Shrimp with Hot Mustard Dipping Sauce


Lime Shrimp:

  • 1½ pound shell-on large shrimp
  • Kosher salt
  • ¼ cup plus 1 Tbsp. Kozlik's Poultry Rub
  • 3 Limes, halved
  • 2 tablespoons olive oil

Hot Mustard Dipping Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons Kozlik's XXX Hot Mustard
  • 1 teaspoon fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon light brown sugar
  • ½ teaspoon Worcestershire sauce
  • Kosher salt
  • Lime wedges (for serving)



  • Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.

  • Bring a large saucepan of salted water to a boil and add ¼ cup Kozlik's Poultry Rub. Squeeze lime juice into water and add lime halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry.

  • Just before serving, whisk oil and remaining 1 Tbsp. Kozlik's Poultry Rub in a medium bowl. Add shrimp and toss to coat.

  • MAKE AHEAD: Shrimp can be cooked 1 day ahead. Cover and chill.

Hot Mustard Dipping Sauce:

  • Whisk mayonnaise, Kozlik's XXX Hot Mustard, lime juice, honey, brown sugar, and Worcestershire sauce in a medium bowl; season with salt. Serve shrimp with dipping sauce and lime wedges.