Hot shrimp, a squeeze of lime and a creamy dip streaked with passion fruit and coconut: Sauce Martin’s Amazonia hot sauce, built on the Trinidad Scorpion Moruga, warms the mayo with a fruity, lightly floral heat that never overpowers.
Serves 4 · 20 min
- Stir 1 tsp of Amazonia hot sauce and the zest of 1/2 lime into 1/2 cup (120 g) of mayonnaise, then taste and add a few more drops if you like.
- Toss 1 lb (450 g) of peeled shrimp with 1 tbsp of oil and a pinch of salt.
- Grill or sear them over high heat for 2 minutes per side, until pink and opaque.
- Serve the shrimp hot with lime wedges and the tropical mayo for dipping.
The star of this recipe: Amazonia Hot Sauce, by Sauce Martin.
