For Sauce: Stir everything together in a medium bowl and refrigerate to meld flavors.
For Shrimp: Squeeze ½ of the lemon into a pot of boiling water, add the rind too. Add shrimp and cook until pink. Do not overcook, about 2-3 minutes. Immediately place into an ice bath to stop cooking. When chilled peel and devein. Keep chilled until serving time.