shrimp sauce: 1 quart mayo full fat kraft is the best by far 3/4 cups sugar 1/2 stick butter (melted) 3 tsp paprika 2 tsp garlic powder 3/4 cup unseasoned rice wine vinegar (nakano rice vinegar) Dump the mayo in a mixing bowl, mix in sugar, whip until the sugar is thoroughly mixed. Add melted butter, mix well. Mix 1/8 cup of hot water with t he garlic powder in a separate bowl, add to main mix and whip a bit. Add rice vinegar to mix and whip. Last, always last, add the paprika to the mix, whip thoroughly for a minute or two until well mixed. Scrape the sides a couple of times to make sure there are no clumps of un mixed mayo. Put the entire mix into a sealed container and refridgerate for 24 to 36 hours before eating. Right after mixing the batch, it will taste barely like shrimp sauce. dont panic...the flavors come together after about 24 hours.