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Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 25 mins
Cook time 5 mins
Chill time 1 hr
Yield Makes 12 servings
Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.


  • 2 pounds peeled and deveined large cooked shrimp with tails (26/30 count)
  • 2 lemons
  • 4 teaspoons hot sauce
  • 2 teaspoons Creole seasoning
  • 1 (5-oz.) package mixed baby greens, thoroughly washed
  • Creamy Buttermilk-Avocado Sauce

How to Make It

  1. Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.

  2. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.

  3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.