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Nutrition information coming soon.
Bring water, Crab Boil bag, salt and lemon wedges to boil in covered in 5-quart Dutch oven or saucepot on high heat. Add shrimp; stir. Cover. Cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Drain well
Meanwhile, mix remaining ingredients, except oil, in large bowl. Add oil in steady stream, whisking until well blended. Add shrimp; toss to coat well. Cover
Refrigerate at least 1 hour or up to 6 hours. Serve shrimp with crackers or crusty bread