Firecracker BBQ Shrimp

Allergens

Shellfish (Shrimp)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 cup unsalted butter
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1/2 cup Worcestershire sauce
• 1/2 cup Louisiana hot sauce
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• Fresh parsley, chopped for garnish

Instructions

1. In a large skillet over medium heat, melt the butter. Add garlic and onion, cook until softened.
2. Stir in Worcestershire sauce, hot sauce, lemon juice, brown sugar, paprika, cumin, salt, black pepper, and optional cayenne pepper. Cook until the mixture comes to a gentle simmer and starts to thicken, about 5 minutes.
3. Add shrimp to the skillet, stirring to coat evenly with the sauce. Reduce heat to low, cook for about 5 7 minutes or until the shrimp turn pink and are cooked through. Do not overcook.
4. Remove from heat, garnish with fresh parsley and serve immediately.

Chef’s Insight

The key to perfect BBQ shrimp is balancing the spices just right - not too sweet, not too hot. Experiment with the cayenne pepper for your desired heat level.

Notes

This dish is best enjoyed hot and fresh off the grill or skillet. Serve with crusty bread or rice to soak up all that delicious sauce.