Chile-Lime shrimp and yum yum sauce

Shrimp marinade

1 lb uncooked, peeled and devined shrimp

1 lime, juiced

1 garlic clove, minced

2 Tbsp olive oil

1/2 Tsp red pepper flakes

Marinate shrimp for 60 minutes in a zip loc, refrigerated 

Sauce

1 cup mayo

4 Tsp white granulated sugar

2 Tbsp white wine vinegar

1 Tbsp water

1 Tsp old bay seasoning

1 Tsp garlic powder

2 Tbsp melted butter

Mix ingridents and refrigerate for 30 minutes before serving.

Line a baking sheet with tin foil and spray with non-stick spray.

Cook shrimp (remove for marinade, discard remaining marinade) at 400* for 5-7 minutes.

Turn shrimp half way through cooking time.

Serve with basmati rice and sauce.  Serves 3-4 people.