Ginger Snap Shrimp



North of East Carolina Barbecue sauce (marinade and secondary dipping sauce for the shrimp cocktail) 1 c cider vinegar 1/2 c cayenne pepper sauce 1 1/2 tbsp brown sugar 1 tbsp molasses 1/2 tbsp mustard plaster 1 tbsp blackfly mustard 1 tbsp one hump dry rub Mix all ingredients in saucepan. Simmer 20 minutes, let return to room temperature before using. As a marinade, apply 2/3 c (approximate) to one pound peeled raw shrimp 2 hours before cooking. As a sauce, dip any cooked meat or vegetable into sauce immediately before consuming.

WARNING: This sauce gives off acidic vapors while simmering. When stirring or tasting the sauce, take care not to breathe deeply.

Bermuda Triangle cocktail sauce (primary shrimp dip): 1/4 c Wazoo Juice 1/4 c ketchup Juice of 1/2 lemon 1/4 tsp powdered ginger 1 dash garlic powder Mix all ingredients, let chill at least 30 minutes before serving.

"The best guacamole I have ever tasted" a.k.a. "I don't even like guacamole and I like this" 3 avocados, halved, finely cross-hatched, and scooped. 2 plum tomatoes, diced 2 shallots, minced juice of 1 lime 2 tbsp key lime juice 2 tsp salt 1/2 tsp fresh ground pepper 1 tbsp habaneromash. Gradually add the lime to the avocados as you score and scoop out the flesh, to prevent browning. When all avocado flesh is cut and limed, add other ingredients and mix well. Ensure habaneromash is completely integrated before serving. Optionally serve on top of grilled pineapple rings.

For the best cooking experience, consume a Stone ale (IPA, Ruination, or Arrogant Bastard) while preparing your dish.