Today, while visiting one of my favorite food blogs, Savory Sweet Life, I found a new use for my new favorite condiment; Sriracha.  You know…that super hot, thick red sauce on the “International” aisle in the grocery store.    Anyway, Alice showed how to “perfectly cook salmon in the microwave” and she used the sriracha with mayonnaise to make a sauce for her dish.

After reading her entry, I thought that I’d make the sauce for salmon croquettes.  On second thought, the sauce would be great with pan grilled shrimp.  I had some in the freezer because I hoard shrimp for these occasions.

Simple sauce of mayonnaise & sriracha ~ Mix and refrigerate until ready to use.

Marinade shrimp in olive oil, garlic, rosemary & salt

Using a grill pan, will give the shrimp those lovely crisp lines

Pan Grilled Shrimp with Sriracha Mayonnaise
Serves 4

1 pound extra-large or jumbo shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried rosemary
1 pinch of salt
1 tablespoon cold unsalted butter, cut into about 6 tiny pieces

4 tablespoons mayonnaise
2 teaspoons sriracha

In a small bowl, mix mayonnaise and sriracha until blended.  Cover and refrigerate until ready to use.

Place shrimp, olive oil, garlic, rosemary, and salt in a bowl.  Stir to combine and refrigerate for 30 minutes.  Heat heavy pan (I used one with grill markers) on high heat.  Place shrimp in a single layer on pan and cook for 2 minutes.  Turn shrimp over and dot pan with butter pieces.  Cook for 2 minutes and remove from heat.  Serve with sriracha mayonnaise.