Yeild: 6 servings

Ingredients:

2 pound jumbo shrimp, with shell on
2 tablespoon crab boil or cajun spice water to cover shrimp
1 lemon, thinly sliced
1 stalk celery, chopped
1 teaspoon liquid smoke

Dip Ingredients:

1-1/2 cups mayonnaise
2 tablespoons tequila, optional
1/2 teaspoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
kosher salt
freshly ground cracked black pepper

Note: The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.

Preparation:

1. Bring water, crab boil, lemon, celery and liquid smoke to a boil.
   
2. Simmer for five minutes and add shrimp.
   
3. Return mixture to a boil and simmer shrimp until opaque, approximately 4–5 minutes.
   
4. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor.
   
5. Drain, cool slightly.
   
6. Make dipping sauce and serve with shrimp.

Dip Preparation:

1. Combine all ingredients in a bowl and whisk to combine well.
   
2. Chill if not using immediately.