Recipe: BBQ Shrimp
Courtesy of Chef Michael N. Oliver / Boston‘s Linwood Grill
FOR MARINADE:
1 sprig rosemary, chopped
1 sprig thyme, chopped
3 cloves garlic, chopped
1 T. Cajun seasoning
½ cup olive or vegetable oil
FOR SHRIMP:
½ lb. jumbo shrimp, peeled and deveined
½ cup beer
2 T. Worcestershire sauce
Pinch Cajun seasoning
1 T. Tabasco sauce
¼ cup dried scallions
1 T. butter
MARINADE: Mix all ingredients. Place shrimp and marinade in resealable plastic bag and refrigerate overnight.
SHRIMP: Preheat heavy-bottom skillet. Add shrimp. Sear shrimp about 1 minute per side. Pour beer over shrimp in pan to deglaze. Add Worcestershire sauce, Cajun seasoning and Tabasco sauce. Allow liquid to reduce by half. Add scallions and butter. Serve over firm bread.