Preparation:
Rinse shrimp; set aside. Add seasoning, lemon slices, and beer to about 1 quart of water in a Dutch oven. Bring to a boil, add shrimp and cook 1 minute. Drain and rinse with cold water. Place in a large plastic bag, seal, and refrigerate. Keep chilled until served.
Make sauce and refrigerate. Peel shrimp as you eat them. For the sauce: Add cilantro, Parsley, olive oil, and lime juice to a blender or food processor fitted with the metal blade. Process until almost pureed. Peel and pit avocado; add to blender or processor.
Process until smooth. Add mayonnaise; process just to blend. Pour into a bowl; season with hot pepper sauce, salt, and pepper.
Cover and refrigerate. Keep chilled until served. This recipe serves 4 to 6. |
