Avery Island Deviled Shrimp

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 3  tablespoons butter
• 1  lb  breaded shrimp (frozen or your own)

• Deviled Shrimp Sauce

• 2  tablespoons butter
• 1  medium onion, minced
• 1  clove garlic, minced
• 1 (10 1/2ounce) can beef broth
• 1⁄2 cup water
• 2  tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons prepared mustard (ballpark is good!)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon Tabasco sauce
• 1  lemon, juice of

Directions

1. Cook breaded shrimp in 3 tablespoons butter until browned.
2. Remove from heat and keep warm.
3. For the sauce: Saute onion and garlic in the 2 tablespoons butter.
4. Add remaining ingredients except lemon juice.
5. Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
6. Add the lemon juice.
7. Add shrimp and toss to coat a bit.
8. Serve as an appetizer.