Grilled Shrimp with Spicy Cajun Barbecue Sauce
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1/4 cup butter
2 Tbsp. Creole mustard
juice of 1 medium lime
4 cloves garlic, minced
1-1/2 Tbsp. worcestershire sauce
1 tsp. fresh ground black pepper
1 tsp. Bailey Farms Chocolate Habanero Hot Sauce
1 tsp. salt
2 pounds 31/35 fresh shrimp, peeled, tails left intact
Melt the butter in a saucepan over medium heat and add the remaining sauce ingredients. Stir well to heat through.
Place the shrimp in a shallow baking dish and pour the sauce over them. Refrigerate for at least an hour.
Remove the shrimp for the refrigerator and let them sit at room temperature for about 20 minutes.
Start the grill and when the coals are completely gray, grill the shrimp for 1-1/2 to 2 minutes per side, until just opaque with lightly browned edges.
Serve the shrimp hot, with Worcestershire sauce and hot sauce on the side for enhancing the flavors further. Serve with crusty French bread and a hearty green salad.
Recipe adapted from Born to Grill by Cheryl Alters Jamison and Bill Jamison, The Harvard Common Press, 1998.