Photo: Romulo Yanes; Styling: Lindsey Lower
For a full-on shrimp boil feast, pair this dish with boiled fresh corn on the cob and baby red potatoes.
Serves 8 (serving size: about 4 shrimp and about 2 tablespoons sauce)
1. Combine first 6 ingredients in a bowl; stir well.
2. Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.