The BBQ in the name is a bit of a misnomer because it does not contain barbecue sauce nor is the shrimp barbecued. The shrimp is quickly broiled in a slightly spicy, slightly sweet sauce. I use frozen shrimp here because it is cheaper and easier but would like to try it with Kentucky raised shrimp in the future. A handful of readily available ingredients: Old Bay seasoning, Worcestershire sauce, brown sugar, butter, and lemon juice, create a sauce for cooking and dipping. The sauce is the star here as it hits the flavor trifecta of salty, sweet, and sour.
This is ready in a flash and is great for feeding a crowd. Whether you serve this as an appetizer or an entree over rice or noodles just make sure to include plenty of sauce and bread to mop up ever drop of fabulous flavor!
Cooking Notes: Make sure the shrimp is dried very well before cooking to prevent the sauce from becoming too watery and diluting the flavor.
Bon Appetit, July 2006
1 pound uncooked large shrimp, deveined but with tails and shells intact
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons (packed) light brown sugar
2 tablespoons Old Bay seasoning or other seafood seasoning
Crusty baguette slices
Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of the sauce over shrimp and stir to coat. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter, serve with lemon wedges, baguette slices, and remaining sauce.