I remember eating barbecue shrimp at Ruth’s Chris for the first time many ears ago. Now I make my own version that has just the right amount of sweet, salt and heat. My husband said this shrimp was a 10 out of 10. We had broccoli, lettuce and sugar snap peas straight from the garden. I like to butterfly the shrimp for this dish, somehow it just feels like ‘more’. I make this barbecue sauce and use it for chicken, pork and fish.
1 tsp Lawry’s seasoned salt
2 tsp cumin
2 tsp granulated garlic powder
2 tsp cinnamon
1/4 cup soy sauce
1/4 cup Hoisin sauce
1 Tbs spicy Asian garlic sauce
1/4 cup Barbecue sauce of choice or ketchup
1 tsp pepper
Mix all the ingredients together and set aside.
Butterfly Shrimp in Barbecue Butter
10 Large shrimp, peeled and deveined
1 Tbs olive oil
1/4 cup barbecue sauce
3 or 4 Tbs of butter
Butterfly the shrimp and set aside. Chop and sauté scallions in olive oil in a skillet on medium heat. Add shrimp and cook for 2 minutes on each side. Next add barbecue sauce and butter. Heat for two minutes more and serve with scallions on top.