SPICY NEW ORLEANS SHRIMP

I am not a winter person, yet here I find myself in Calgary where it’s winter 10 months out of the year. Granted the 2 months out of the year that we do have a summer, has got to be the best weather in the whole wide world. While it’s true that I don’t enjoy sweating in extreme hot weather as the hot and humid weather we used to have when we lived in Southern Ontario, the summers here are perfect. As I long for one of those perfect summer weekends to have a family barbecue where you could grill some shrimp and corn on the cob, enjoy delicious ice cream and drink cold beverages, I will take one of our Chinook weekends where the sun is shining and temperatures are warm enough for the brave to wear shorts and flip flops.

Hours after this shrimp has had a chance to marinate in this sauce that is worth gold, it’s time to cook it and only 15 minutes later you can savor and enjoy it. I strongly recommend the best french baguette that you can find, because you will want to dip that fine bread in this sauce until there’s nothing left and as you sink your teeth into that shrimp and close your eyes, you will feel as though you have stepped into New Orleans right in the middle of Mardi Gras.

Ingredients

• 1 lb white tiger shrimp
• 2 tbsp butter unsalted
• 2 tbsp olive oil
• 2 tbsp sweet chili sauce
• 1 tbsp Worcestershire
• 1 tsp chili powder
• 1 tsp liquid smoke
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp sriracha hot sauce or tabasco
• 4 cloves garlic minced
• juice from 1/2 lemon
• salt and pepper to taste
• 2 tbsp parsley chopped
• US Customary - Metric

Instructions

1. Peel and devein the shrimp.
2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
3. Remove skillet from the heat and let cool for a couple minutes.
4. Add the shrimp and toss it around so that it's fully immersed in the sauce.
5. .........................................

for full instruction please see : www.jocooks.com

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