King's Fish House BBQ Shrimp

Recipe Ingredients

		Barbecue Spice
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried thyme
1/8 teaspoon	0.6ml	Allspice
1 teaspoon	5ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Ground cumin
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1 tablespoon	15ml	Chili powder - plus
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Dried oregano
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
1/2 teaspoon	2.5ml	Dried red pepper flakes
1/2 teaspoon	2.5ml	Dry mustard
		Herb Butter
1/2 cup	99g / 3.5oz	Softened butter - (1 stick)
2 tablespoons	30ml	Chopped parsley
3/4 teaspoon	3.8ml	Fresh thyme
1/2 teaspoon	2.5ml	Fresh tarragon
		Shrimp
10		Shrimp - (to 12) (large)
1/4 cup	59ml	Barbecue Spice - (listed above)
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Chopped garlic
1 1/2 oz	42g	Sherry
1 1/2 oz	42g	Apple cider vinegar
1/2 cup	118ml	Tomato juice
1		Plum tomato - chopped
		Juice of 1/2 lemon
3 tablespoons	45ml	Chopped green onions
2 tablespoons	30ml	Herb Butter - (listed above)
2		Sourdough baguettes - halves, and
		Cut into 6" pieces

Recipe Instructions

For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. (Makes 1 cup)

For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside.

For the Shrimp: Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes. Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly.

When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss.

Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.

This recipe yields 2 to 4 servings.

Each of 4 servings: 531 calories; 1,108 mg sodium; 300 mg cholesterol; 23 grams fat; 8 grams saturated fat; 45 grams carbohydrates; 36 grams protein; 2.91grams fiber.

Source:
The Los Angeles Times, 06-12-2002

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