BBQ Shrimp, March 11, 2016

While I've enjoyed bbq shrimp in New Orleans restaurants, I had never made it until last Friday. It was amazing! I served it with cheesy grits & roasted cauliflower. I also did some pre-seasoned tilapia Jeannene had in the freezer for her, as shrimp often gives her the heebie-jeebies, ever since 2 undercooked shrimp episodes in restaurants within about 2 weeks of each other a few years ago. This bbq shrimp is rich and sumptuous and you'll want some good, crusty bread to sop up extra sauce. It's the bomb!

BBQ Shrimp

1 stick butter

3/4 c. chicken broth

1/4 c. worcestershire sauce

1 tbsp. soy sauce

1 tbsp. lemon juice

3 cloves garlic, minced

1 tsp. onion powder

1/4 tsp. pepper

1/8 tsp. paprika

Pinch cayenne

1 lb. medium shrimp, peeled & deveined

Heat everything but the shrimp in a cast-iron skillet over medium-high heat. Cook until reduced and slightly thickened, about 5 minutes. Add shrimp & cook until just cooked through, about 3 minutes. Serves 4.