Why 40^th Anniversary Hot Sauce? Of all the Midgets Fishing sauces, this one has great flavor with a kick, but it’s not so hot that it hides the delicate flavor of the shrimp. Of course, for those of you who love the heat, throw in an extra dash or 2 at the end. Even better, try Madame Fluffy Sarsaparilla when serving. This devilish sauce adds green, fruity flavor with a subtle heat – ideal for seafood.

INGREDIENTS

Blackened Seasoning

• Dash EVOO
• 1 Tablespoon Smoked Paprika
• 1 Teaspoon Dried Thyme
• ½ Teaspoon Cumin
• 2+ Teaspoons Midgets Fishing 40^th Anniversary Hot Sauce
• ¼ Teaspoon Garlic Powder
• ¼ Teaspoon Onion Powder
• S&P

½ lb. Raw Shrimp, Peeled, Deveined (you can keep the tail on, but remove before serving)

Smoky Lime Aioli

• 1/3 Cup Mayonnaise
• 1/8 Teaspoon Garlic Powder
• 1/4 Teaspoon Smoked Paprika
• 1 Tablespoon Honey
• 1-2 Dashes Midgets Fishing 40^th Anniversary Hot Sauce, or more to taste
• 1 Tablespoon Fresh Squeezed Lime Juice

ALSO

• 1-2 Tablespoons Butter
• 1 Clove Garlic, Minced
• White Wine for Deglazing
• Corn Tortillas, Cabbage or Slaw mix, Limes For Serving

Mix all Blackened Seasoning ingredients in a plastic zipper bag or non-reactive container with a tight lid. Add shrimp and mix together well, then marinate for at least 30 minutes and up to 2 hours. Go longer than that and you’ll cook the shrimp in the marinade – which is excellent if you’re making ceviche, bad when you’re making Florida’s Finest Spicy Shrimp Tacos.

While you’re waiting for the marinade magic to happen, prepare the Smoky Lime Aioli by mixing all ingredients. This sauce is best after all the components have had some time to get happy together, so tackle this task early.

When it’s time to cook, heat up a large skillet over medium heat – cast iron if you’ve got it (and you should, here’s why). Toast your corn tortillas (flour would work, but … just don’t, here’s why) on both sides, 1-2 at a time. Set aside and place them under a towel to stay warm.

Time to cook the shrimp! Now, this is important: Do NOT use the same cast iron skillet you used for toasting tortillas … unless you let it cool down or you’d like a huge mess and overcooked shrimp. Heat up a new skillet over medium heat and melt the butter. Toss the shrimp in, marinade and all, followed by the garlic. Cook until opaque, around 2-3 minutes per side. As the shrimp are close to finishing, sprinkle in a few tablespoons of white wine to deglaze the pan. This will ensure you get every bit of that yummy, spicy goodness IN your taco – instead of leaving it behind.

Another tasty recipe brought to you by Midgets Fishing Brewery, Inc.: An American Hot Sauce Company. We’ve got more on the way…