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For shrimp:
• 1 lb Gulf shrimp (smaller size shrimp preferred)
• 4-5 cups water
• ½ cup powdered
• Zatarain’s shrimp boil
• 1 onion, cut in quarters
• 1 Tbsp lemon juice
• 1 tsp garlic, chopped
• 1 tsp cooking oil
For dip:
• ¾ cup mayonnaise
• ¾ cup green onions
• 1 cup celery
• Louisiana hot sauce
• ¾ tablespoon dill weed (garnish)
• paprika (garnish)
• Ritz crackers


1.Combine water, Zatarain’s, onion, lemon juice and garlic in large pot. Bring to boil. Add shrimp and cooking oil. Boil for 2-3 minutes. Take off burner and add ice to sink the shrimp. Let sit for 3-5 minutes for the shrimp to absorb the flavor. The longer it sits, the spicier it gets. Remove shrimp from water when desired spice level is met.

2. Chop green onions and celery into small bite-size pieces. Once the shrimp has cooled, peel and place in large mixing bowl. Mix together the peeled shrimp,  mayonnaise, green onions, dill weed, celery and Louisiana hot sauce. There is no exact amount of hot sauce needed, use as much or as little as you like.

3. Transfer dip to serving dish and sprinkle with dill weed and paprika for garnish.

Serve with Ritz crackers for best taste.