Spicy Dicey Shrimp

prep time:: 1 hr
total time:: 1 hr

Makes 4 servings

Marilee McGregor

ingredients

Shrimp

2 Lbs. Jumbo Shrimp
3 tbs. olive oil
3 tbs. Cajun rub
1 small onion
2 tbs. minced fresh garlic
3 bay leaves
2 lemons peeled, cut thin & seeded
2 cups clam broth
1/2 C Worcestershire sauce
1/4 C white wine
2 cups heavy cream
2 tbs. unsalted butter

Cajun Rub for all meats

1 tbs. garlic powder
1 tbs. onion powder
1 tbs. dried thyme
1 tbs. dried oregano
1 tbs. paprika
1/2 tbs. white pepper & Kosher salt
1/2 tbs. cayenne to taste

directions

Peel & drain shrimp leaving tail on. Reserve shells. Blot dry. In large bowl combine shrimp, 2 tbs. oil and 1 1/2 tbs. Cajun rub. Marinate for at least 1 hour-best overnight.BBQ sauce: Sauté in oil garlic and onions until soft, add shrimp shells, 1 1/2 C rub, bay leaves, lemon slices, clam broth, W.sauce and wine. Boil until reduced to 1 1/2 cups. Strain into saucepan. Boil while stirring for another 15 min until 1/2 C. Add cream and reduce until 2 C remain. Remove from heat and add butter, salt & pepper. Use 1/2 C for grilling sauce. Grill shrimp 2 minutes on each side. Serve over rice.

Source: Marilee McGregor