A great, easy appetizer that is the toast of Las Vegas.
Start by cooking the shrimp. I purchased froze, raw, peeled and deveined shrimp. Boil a couple of quarts of water and add crab and shrimp boil. This comes in a bag or in liquid form. One bag is good for the whole pot. When the water is at full boil, drop in the shrimp and turn off the heat.
Allow the shrimp to sit in the hot water for about 10 to 15 minutes or until it turns a light pink. Drain and chill.
Once the shrimp is cold, mix the remaining ingredients together in a bowl.
Toss the shrimp into the sauce and serve in a glass dish with a lemon or lime wedge. Tradition uses a lemon, but I like the slight sweetness of a lime!
And there you have it. It's ready to eat!