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Ryan Prewitt’s Barbecue Shrimp


1 pound Gulf shrimp

½ cup butter, divided

1 teaspoon garlic, minced

1 tablespoon worcestershire

2 teaspoons Louisiana hot sauce

½ cup white wine

1 teaspoon fresh rosemary, minced

1 cup shrimp stock

2 teaspoons olive oil

1 tablespoon Pêche spice

2 teaspoons black pepper

4 teaspoons lemon juice

2 tablespoons parsley


  1. Peel shrimp, leaving heads and tails attached. Be careful not to remove any head fat. Devein if necessary. Make shrimp stock. Melt 1 tablespoon butter in small saucepot over medium heat. Add garlic and cook for 2 minutes, until soft. Add worcestershire, hot sauce, wine, and rosemary. Cook over high heat and reduce by half, about 5 to 6 minutes. Add shrimp stock and cook until reduced to about 1 cup total, 5 to 6 minutes more. Reserve.
  2. Warm a large skillet over high heat. Add oil and then carefully slide shrimp into pan. Sear shrimp, then add Pêche spice and pepper. Toss shrimp and spice in pan to toast the spices. Add reserved sauce and bring to a boil. Cook for 2 minutes, then add remaining butter, swirling butter into simmering sauce until fully incorporated. Add lemon juice.
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