Recipe: Barbequed Gulf Shrimp

Served with Rice Pilaf Delux

BARBECUED GULF SHRIMP

Serves 4-6

3 Tbsp olive oil

½ C onion, diced

4 tsp garlic, minced

16-18 large shrimp (about 1 lb), peeled and deveined

Stephen Pyles’ Seafood Seasoning Mix (see recipe in Basics section)

¼ C heavy cream

½ C tomatoes, seeded and chopped

2 Tbsp fresh lemon juice (about 1 lemon)

2 Tbsp Worcestershire sauce

4 Tbsp green onions, white parts only, sliced fine

6 Tbsp (3/4 stick) butter

Salt to taste

Heat olive oil in large skillet, add onion, garlic, and shrimp, and cook until shrimp are half-done. Increase heat to high and stir in Seasoning Mix, cream, tomatoes, lemon juice, and Worcestershire sauce, reducing mixture by half. Stir in green onions, then whisk in butter by the tablespoon. Incorporate all well and season with salt to taste.