Here is a recipe from "Canada's Favourite Recipes" by Rose Murray and Elizabeth Baird that's a twist on the traditional.
Instead of serving the shrimp with a spicy sauce, the shrimp is spiced and teamed with a cooling lime-ginger sauce.
"It is very nice for entertaining at Christmas, New Year's and on through the year," said Baird, adding "It's delicious and very simple to make."
Spiced Shrimp With Lime-Ginger Sauce
150 ml (2/3 cup) mayonnaise
30 ml (2 tbsp) grated fresh ginger
15 ml (1 tbsp) grated lime zest
30 ml (2 tbsp) fresh lime juice
15 ml (1 tbsp) canola oil, divided
10 ml (2 tsp) fresh lime juice
5 ml (1 tsp) each ground coriander, paprika, ground cumin and brown sugar
2 ml (1/2 tsp) each sea salt and dried oregano
1 ml (1/4 tsp) cayenne
500 g (1 lb) large shrimp, peeled, with tail portion left intact
Lime wedges, for garnish
Sauce: In a small bowl, combine mayonnaise, fresh ginger, lime zest and lime juice. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Shrimp: In a small bowl, combine 5 ml (1 tsp) of the oil, lime juice, coriander, paprika, cumin, brown sugar, salt, oregano and cayenne. In a large bowl, evenly coat shrimp with mixture. Cover and marinate at room temperature for 20 minutes. (Make-ahead: Cover and refrigerate for up to 3 hours.)
In a large skillet, heat remaining 10 ml (2 tsp) of canola oil over medium-high heat. Stir-fry marinated shrimp until bright pink (no longer opaque) and just cooked through, 1 to 2 minutes.
Serve hot. Arrange on a platter with the sauce for dipping; garnish with lime wedges.
Makes about 30 pieces.
Variation: Barbecued Shrimp
Prepare shrimp as in the main recipe. Soak wooden or bamboo skewers in cold water for at least 1 hour. Thread one marinated shrimp on a soaked skewer by putting the skewer through the shrimp twice. Repeat for all the shrimp pieces. Brush remaining 10 ml (2 tsp) of oil over the grill on medium-high heat and cook shrimp until bright pink (no longer opaque) and just cooked through, about 2 minutes a side.
Source: "Canada's Favourite Recipes" by Rose Murray and Elizabeth Baird (Whitecap Books).