Peel-and-Eat Shrimp with Mole Mezcal Brown Butter


  • 2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
  • 1-2 tablespoons Entube Mole Paste
  • 1/2 cup butter, softened
  • 1/2 oz mezcal (optional)
  • Sliced lemon
  • Boiled corn on the cob


  1. In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl.
  2. Meanwhile, place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan, add the mezcal. Remove from heat immediately, add Entube mole and whisk for another 30 seconds.  Toss steamed shrimp and corn in a little butter to coat, season with salt, serve with lots of extra mole butter and lemon slices.

Pro Tip: This also works fantastic rubbed on corn on the cob.