Cajun Crustaceans

I forget how many years ago it was when I first experienced the extraordinary world that is New Orleans. I remember my first impression though. It was in Pat O'Brien's patio on a slightly cloudy and sticky day in the quarter. I ordered my first HURRICANE and that was followed quite closely by my second. It was pure alcoholic decadence. I believed I had found the holy grail. It was pink, it was tall, it was cold, and the first sip felt like a sledgehammer to the head. I was in love!
Many of you who have experienced the quarter know what the holy trinity is (and for you NOLO virgins out there here's a hint: you won't find it in church, look in the kitchen). Well, I'm here to humbly suggest that there is a second holy (culinary) trinity and it is exemplified in a simple and decadent recipe that was passed to me through my former boss, Eileen (The QUEEN) and passed to her from a lovely Cajun lady who we proudly called a client and a friend.
For this Mardi Gras appetizer I marinated jumbo wild blue shrimp and then grilled them (thank you Evan!) and served them with this sinful sauce.


Ingredients:
Mayonnaise
Butter
Hot Sauce

Melt a healthy (wink) amount of butter in a saucepan, but don't allow to scorch! Keep an eye on it. In a bowl add mayonnaise and whisk in melted butter until the sauce is glassy. Now, drop in gradually your favorite brand of hot sauce (this time I used Tabasco) until the sauce becomes a light pink color. You basically add as much hot sauce as you can take. The sauce at first will offer a creamy texture followed by a sharp bite. That's it! Seriously folks. So easy.

This sauce is great as a marinade for fish, shrimp, or chicken. Smear on a sandwich or better yet, a po boy for an authentic sweet and spicy taste of New Orleans. Add a little roasted red pepper to the mix and you've discovered your own brand of decadence!