Dip for smoked shrimp
It's not an exact recipe. I peel the shrimp (makes for easier eating - and leaves more of the seasoning in the shrimp) and sprinkle with the following rub (plus a drizzle of olive oil and some crushed garlic):
1 tbsp. sugar
1 tbsp. paprika (smoked if you like)
1/2 tbsp. salt
1/2 tbsp. cumin
1/2 tbsp. black pepper
1/2 tbsp. cayenne
Most of the time I mix up at least a quadruple recipe of the rub so it's on hand to use on ribs, pork shoulder or chicken.
Sprinkle the shrimp with the seasonings about an hour ahead. Then I arrange them on a perforated tray and smoke just until they're opaque. Addictive.
I think I'm going to go with a remoulade of some sort. But your chipotle idea is interesting - maybe with sour cream, mayo, cilantro and green onion...hmmmm
I personally prefer the mayo/mustard based white sauce that Joe's Stone Crab serves with it's claws down in Miami. Yum.
Delicate flavor that doesn't cover up the shellfish essence. If feeling different, I often substitute good dijon mustard for the dry or brown type.
Here's some other sauces they use as well...