1 1/2 lb. shell-on large shrimp
¼ small bunch curly kale (about 8 ounces)
¼ kosher salt
1 tablespoon Old Bay seasoning
3 lemons, halved
2 tablespoons of olive oil
2 tablespoons of chopped fresh flat-leaf parsley
½ cup mayonnaise
2 tablespoons of spicy brown mustard
1 teaspoon of fresh lime juice
1 teaspoon of honey
1 teaspoon of light brown sugar
½ teaspoon of English mustard powder
½ teaspoon Worcestershire sauce
Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells, and just deep enough into flesh to expose veins; remove veins. Bring a large saucepan of salted water to a boil and add 1/4 cup of Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cook through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry. Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.