Kitchen Guy's
Go-To Shrimp Appetizer

Here's how to make it:

Bring 4 quarts of water to a boil, add vinegar or squeeze in lemon juice. Slowly add shrimp one or two at a time and let water return to the boil. As shrimp turn opaque pink, remove them to a bowl of ice water to stop the cooking.

Peel shrimp and reserve shells to make shrimp stock another time. Reserve shrimp, covered, in refrigerator until ready for second stage of cooking.

In a small glass bowl, mix mayonnaise, garlic powder and ancho chili powder until fully incorporated. Cover and refrigerate until ready to use.

Heat a non-stick skillet over medium heat and melt the butter. Add minced garlic and swirl around to flavor the butter. Add shrimp and toss in garlic butter until shrimp are slightly firm.

Sprinkle breadcrumbs over shrimp and toss to coat. Divide shrimp evenly on plates and serve with ancho aioli.