re in the fridge, prepare sauce. Combine all ingredients, mix well
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
Strain in colander. At this point, you can either chill them down or serve warm.
For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.
Place the water, wine and key lime juice in a large saucepan
To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
To make shrimp: rinse and drain shrimp.
Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
Cook 3-5 minutes or until shrimp turn pink.
Drain shrimp Serve immediately with Key Lime Mustard.
Combine mayonnaise, mustard and lime juice. Add salt and pepper to taste. Serve with seafood or as a dip for shrimp.
he cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in
aper towels.
Serve with Key Lime Mustard Sauce (recipe to come) or other coctail
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
condensed milk, egg yolks and lime juice to combine.
In
ondensed milk, egg yolks and lime juice. on low speed of
It is all done.
Key Lime Sauce -- Now in the pan where
br>Use a 2 quart sauce pan to whisk egg yolks
stirring occasionally. Gradually stir the lime juice and zest into the
ntil creamy. Mix in the lime juice and zest.
In
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
f butter with hot pepper sauce and Key lime juice in a small
owl and slowly add the key lime juice.
Mix until creamy
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract