BBQ Shrimp, With Love

Florida Flavors Reach Upstate New York
I’m now in New York, upstate near the border of Vermont, and needless to say it is cold. After spending so much time in Miami this summer, my seafood addiction has gotten really strong. The cold just makes it worse. Time for BBQ shrimp!

This shrimp isn’t actually BBQ’d nor does it use a BBQ sauce. The name actually has really no relativity to the recipe. It is broiled shrimp with an incredible spicy and warm sauce that is absolutely irresistable. It provides a great amount of heat without overwhelming the palate with spice. Cooked with shells, and in the oven, it provides a great little buddy for a corona, landshark or my personal diet favorite Michelob Ultra with lime. Add a loaf of french bread and this is not only a meal/appetizer but an event. Peeling and dipping and eating and drinking. It’s an experience, a warming, cozy experience perfect for a cold winter evening in the Adirondacks.

2lbs Shrimp Shell On (the bigger the better)
2 Sticks of Butter
1/3 cup olive oil
1 tsp Basil
1 tbsp Paprika
2 tbsp Cayenne
1 tbsp Garlic
1 tsp Oregano
1 tbsp Shrimp and Crab Boil
1/2 Lime
S+P to taste
Devein thawed shrimp
In a saute pan heat and melt sticks of butter and olive oil. Add garlic and spices. Preheat oven to 450 degrees. Place shrimp in a baking pan and pour butter sauce over. Cook at 450 degrees (farenheit) for 10 minutes. Broil for another 5 minutes.
Serve Shrimp in Pan and Serve with French Bread. Squirt lime over shrimp upon serving.
Enjoy with a nice cold beer or white wine
Warning! Will stain acrylic nails, best to serve over newspaper, messy fun shrimp.


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