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Quick & Easy Louisiana BBQ Shrimp

Created by Kchurchill5 on October 9, 2015

2 1/4 pounds shrimp (extra large, peeled and deveined, you can remove the tail or not - I do)
1 teaspoon ancho chili powder (you can use regular chili powder, but ancho chili powder really makes a difference)
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon kosher salt
SAUCE
3 garlic cloves, minced fine

Step 1: Shrimp ... Mix all the spices in a bowl; then, add the shrimp. Toss to make sure that all the shrimp are well coated. Then, let them rest on the counter to take the chill off - about 15-20 minutes.
Step 2: Cook and Sauce ... Add the butter to a cast iron pan, or a heavy stainless pan, on medium high heat - just until the butter melts. Then, add the shrimp and garlic; and, cook for 2 minutes, just until they start to turn opaque - stirring often. You DO NOT want the garlic to burn; and, you do NOT want the shrimp all the way done at this point.
Step 3: Add the worcestershire, lemon juice, and chicken broth; and, cook another couple of minutes until they turn pink and start to curl, just a couple of minutes. And keep an eye on them, they don't take long. NOTE: If you like a bit more spice ... you can add a few splashes of hot sauce. That is up to you. I always add the hot sauce.
Step 4: Finish and Serve ... Remove from the heat, add the scallions, toss; and, serve. I love to serve this with creamy cheesy grits as a main dish; however, you can serve this over thin toasted baguettes as an appetizer too. This is so easy, and quick to prepare; plus, delicious. As mentioned; they can be an appetizer, side dish; or, a main dish. ENJOY!