Peel and Eat Shrimp with Yogurt Dipping Sauce


What you need:

  • 2 pounds shrimp, with shells on
  • 4 tablespoons salted butter
  • 1/4 cup Mod Squad Martha Music Row Moroccan Salmon Marinade

What to do:

  • Bring a large pot of water to boil.
  • Add the shrimp and let cook until pink, about 1 minute.
  • Drain the shrimp and chill.
  • Combine the melted butter and Marinade.
  • Toss the butter mixture with the shrimp and sprinkle with salt right before serving.

Dipping Sauce

What you need:

  • 1 cup whole greek yogurt
  • 1/4 cup minced fresh mango
  • 1/4 cup mango chutney
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Mod Squad Martha Music Row Moroccan Salmon Rub

What to do:

  • Combine all the ingredients and season to taste with salt and pepper. Serve alongside the Peel and Eat Shrimp.


Serves 8-10 people as an appetizer //Photography by Plateful Solutions

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