BARBEQUED SHRIMP

By therman

Grand Marlin

Ingredients

• Compound Butter:
• 2 lbs. butter
• 2 oz. garlic, finely minced
• 2.5 oz. Worcestershire sauce
• 4 oz. lemon juice
• 5 Tbsp. ground black pepper
• 10 dashes Tabasco sauce
• 3 Tbsp. paprika
• 2 tsp. ground cayenne pepper
• 1.5 Tbsp. salt
• 2 tsp. fresh thynme, chopped fine
• 1 tsp. fresh rosemary, chopped fine
• 2 tsp. fresh oregano, chopped fine
• BBQ Butter Sauce:
• 12 oz. beer (Dixie, Budweiser or any light beer)
• 2 cups heavy whipping cream
• 1.5 lbs. BBQ Compound Butter
• Shrimp:
• 16 Wild American Gulf white shrimp (16-20 ct.)
• 4 green onions, green part only, cut on a severe bias cut
• 1 oz. canola oil
• 4 pieces crusty French bread, brushed with butter and grilled
• Salt and fresh black pepper
• Blackening spice

Preparation

Step 1

For BBQ Compound Butter, soften butter to room temperature. Place in a food processor with the rest of the ingredients and blend until smooth. Remove and chill completely.
For BBQ Sauce, add the beer to a saucepan and reduce by half. Add the cream and reduce by half to three-quarters. Remove from heat and slowly add the BBQ butter stirring until all the butter is incorporated.
For the shrimp, season both sides of the shrimp with salt, pepper and blackening seasoning spice. Place the oil in a saute pan and heat over medium heat until almost smoking. Add the shrimp and saute until just translucent in the center. Remove from the heat. Place bread in the center of the plate, pour the sauce around the bread and place the shrimp aroound the plate. Garnish with green onions.