This savory mustard sauce, inspired by the popular sauce served at Joe's Stone Crab in Miami Beach, Florida, is a welcome and delicious change from ketchup-based cocktail sauces.
2 Pound extra-large shrimp, peeled and deveined
1/4 Cup kosher salt
1 Quart cold water
2 Slices lemon wedges
1 Teaspoon Coleman's Mustard Powder
2 Tablespoon Worcestershire sauce
2 Teaspoon A-1 Sauce
2 Tablespoon cream or half-and-half
1 Cup Hellmann's Mayonnaise
1 To Taste salt
1/8 Teaspoon cayenne pepper
2 Pound extra-large shrimp, peeled and deveined
1/4 Cup kosher salt
1 Quart cold water
2 Slices lemon wedges
1 Teaspoon Coleman's Mustard Powder
2 Tablespoon Worcestershire sauce
2 Teaspoon A-1 Sauce
2 Tablespoon cream or half-and-half
1 Cup Hellmann's Mayonnaise
1 To Taste salt
1/8 Teaspoon cayenne pepper