Fresh Shrimp With Honey-Dijon Dipping Sauce

I love the idea of a shrimp cocktail, but I hate cocktail sauce. It has a weird texture, and, normally, to me, far, far, far too much horseradish. Creating a sauce from dijon mustard has a little bit less of that pinch-the-bridge-of-your-nose ache that the former causes. Dijon mustard, however? When mixed in with a little bit of honey? The perfect balance, and an answer for people like me who love the idea of shrimp cocktail… but not the execution. I hope you love this recipe as much as I do, and find it just as simple to make!

Ingredients:

For Shrimp:

10 - 12 jumbo cooked shrimp

Freshly cracked iodized salt

Freshly cracked pepper

For Dipping Sauce:

3 tablespoons avocado oil

3 tablespoons Dijon mustard

1 tablespoon wildflower honey

Pinch paprika

Directions:

Pinch and pull the tails off of the shrimp. Add to a small serving bowl for eating or snacking. Crack in salt and pepper. Toss in bowl with hands to fully cover.

In a small ramekin, add oil, mustard, honey, and a pinch of paprika. Whisk until fully combined with a fork or mini whisk. Keep in the ramekin for dipping.

Serving Suggestions:

Chardonnay, wheat beer, pilsner.