After brining the shrimp, we seasoned them with Jeremiah’s Chicken Spice. I could tell you what’s in it, but then he’d have to kill me. So, like the Colonel, you are best inventing your own. The spice added a robust savoriness to the shrimp. After coating them in the spice, we dredged them in cornstarch and fried them. We served them with schmaltz mayonnaise, charred lemon, and lime pickle honey. It was a fabulous way to start off the dinner.
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