Total Time
17mins
Prep 15 mins
Cook 2 mins

This recipe makes a terrific hors d’oeuvre, starter course, salad or dinner. You may substitute any size shrimp, prawn or lobster.

Directions

  1. Clean and drain shrimp well.
  2. Mix with Barbecue Sauce, chili powder, cayenne pepper and 2 tablespoons olive oil.
  3. Cover and marinade at least 2 hours or up to 24 hours in the refrigerator.
  4. Bring to room temperature and drain off excess liquid.
  5. Bring skillet to a very high heat and add 1 tablespoon of olive oil
  6. Saute shrimp until pink (approx. one minute for popcorn shrimp or 2 minutes for 25 count shrimp).
  7. Do not overcook or the shrimp will become tough.
  8. Serve immediately.

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