Spicy BBQ Shrimp (New Orleans Style)

Ingredients
  1. 1lb Shrimp ( roughly between 20-25 shrimp)
  2. 1/2 cup Onion, finely diced
  3. 4 Cloves Garlic, finely minced
  4. 3 tbsp Butter
  5. 1 tbsp Olive Oil
  6. 2 tbsp Heinz Chili Sauce
  7. 1 tbsp Tomato Paste
  8. 1 tbsp Worcestershire Sauce
  9. 1 tsp Smoked Paprika
  10. 1/2 tsp Cayenne Powder (add less or none for a less spicy flavor)
  11. 1 tsp dried oregano
  12. 1-2 tsp Tabasco Hot Sauce (or Sriracha works too. Adjust the quantity to suit your spice level)
  13. 1/2 tsp liquid smoke ( I used Wright’s Hickory)
  14. Juice of 1/2 lemon (about 1 1/2 tbsp)
  15. 2 tbsp Fresh Parsley, finely chopped + extra for garnish
Instructions
  1. – Start by finely dicing and mincing about 1/2 cup of onion and 4 cloves of garlic. Also finely chop a small handful of parsley (about 2 tbsp or so) and set them aside.
  2. – Add the butter and olive oil in a saucepan on low until the butter melts. Turn the heat off.
  3. – Then simply measure out and add all the ingredients except the shrimp, to the saucepan. (Yup, that’s right… everything goes in the pan- onion, garlic, Heinz chili sauce {or Thai sweet chili sauce}, tomato paste, worcestershire sauce, smoked paprika, dried oregano, tobasco, liquid smoke, lemon juice and parsley)
  4. – Mix together all the ingredients in the saucepan and place it over low to medium heat. Bring the sauce to a gentle simmer and allow it to reduce for 8-10mins minutes, stirring occasionally. Once the sauce is reduced you’ll notice the oil and butter starts separating from the sauce, that’s when you take it off the heat and allow it to cool.
  5. – While your sauce is cooling, if you’re using frozen shrimp, thaw by running cool water over the shrimp for a few minutes. Peel and devein the them, if needed (I used pre-peeled and deveined shrimp with the tail left on) and arrange them in a single layer of an oven-proof casserole dish.
  6. – Pour the cooled sauce over the shrimp and mix them around to coat all the shrimp evenly. Cover the dish with plastic wrap and refrigerate for at least a few hours (preferably 4 or even overnight…if you’re a planner, unlike me!).
  7. – When you’re ready to eat, preheat your oven to 400F and bake shrimp for 15-18 minutes until tender and just about pink.
  8. – Garnish the dish with some freshly chopped parsley and serve hot with crusty French bread for dipping! It’s mouth-wateringly Yummm!!
Notes
  1. Adjust the spice levels of this dish by playing with the amount of Cayenne and Tobasco.

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