After cleaning and rinsing the shrimp in cold water, transfer to a bowl. Season shrimp with citrus seasoning, granulated garlic, pepper, Maggi seasoning, hot sauce, juice of 1/2 lime and salt to taste. Set aside.
In a pot or skillet, preheat 1/2 cup of butter at medium heat until melted.
In a small bowl, mix 1 cup mayonnaise with 1 tablespoon of chile piquin salsa. Set aside.
Add the seasoned shrimp. Stir as needed until shrimp are pink and opaque. Transfer shrimp to serving bowl. Squeeze in remaining lime juice. Mix in 1 tablespoon of chile piquin salsa. Serve with saltine crackers and spicy mayonnaise.
Notes
RECIPE Chile Piquin Salsa!!If you prefer to use less butter, you can add just a couple of tablespoons combined with olive or grapeseed oil.