BBQ CAJUN SHRIMP

BBQ CAJUN SHRIMP 1 cup unsalted butter 4 cloves garlic chopped 1 roma tomato chopped finely but without seeds or juices 1 lemon juiced 2 tablespoons Worcestershire sauce 1 bay leaf 1 teaspoon sweet paprika 1/4 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2 teaspoons Kosher salt 1/2 teaspoon coarse ground black pepper 1 1/2 pounds shrimp peeled and deveined (any size works here) parsley chopped for garnish Add the butter to the pan on medium-low heat with the garlic, tomatoes, lemon, Worcestershire sauce, bay leaves, sweet paprika, cayenne pepper, kosher salt and black pepper and let it melt together on low heat for 5-7 minutes while the tomatoes melt. Remove the bay leaf. When the juice of the tomatoes seems to have evaporated you're ready to add the shrimp. Raise the heat to medium-high and add the shrimp to the pan, cooking just 1-2 minutes on each side. Serve with additional lemon wedges, parsley and crusty bread if desired.