Sweet and Spicy Thai Shrimp

Photo: Bunkycooks

Ingredients

2 pounds unpeeled, extra-large, fresh shrimp (We tried to find the ones with the heads on because they look

For marinade:

cup olive oil

1 lemon, sliced

1/2 cup Country Bob’s Spicy All Purpose Sauce

1/4 cup Thai Chili Sauce

1/4 cup apple cider vinegar

1 tablespoon Creole seasoning

1/2 teaspoon sweet paprika

3 garlic cloves, chopped

1 tablespoon lemon juice

1/2 teaspoon red pepper

1/4 teaspoon hot sauce

To a large skillet add:

1 stick unsalted butter

cup Country Bob’s Spicy All Purpose Sauce

1/4 cup apple cider vinegar

1/4 teaspoon paprika

1/4 teaspoon Creole seasoning

Garnish for finished dish - lemon slices and chopped parsley

Preparation

For marinade:

Mix all ingredients. Add shrimp and toss thoroughly with the marinade. Place in a non-reactive, covered dish and allow to marinate for at least 2 hours in the refrigerator. Periodically turn the shrimp over to marinate evenly.

To cook shrimp:

Melt butter over medium low heat and add remaining ingredients. Bring to a simmer. Add marinated shrimp and raise heat to medium high. Stir to fully cover shrimp. (The higher heat is required to compensate for the cold shrimp when placed in the skillet.) Cook 2-3 minutes then turn shrimp to cook other side and cook another 2-3 minutes. Turn heat down to medium low. Shrimp should be fully cooked in a total time of 5-6 minutes (depending on the size of your shrimp). Check often so as not to over cook.

You could also add a squeeze of fresh lime juice at the end before serving. Serve dish garnished with parsley or cilantro (if you really want to play up the Thai flavors).

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About

I started to create a barbecue shrimp dish and ended up with more of a Thai style shrimp! The sauce has an incredible sweet and spicy flavor that is delicious served over rice and is even better as a mopping sauce with crusty french bread! You can also serve the shrimp skewered (it would be especially nice an appetizer).