Barbecued Shrimp

Kick up a notch with delicious barbecued shrimp!

MAKES: 4 servings

• 2 lbs. med. (21-24 ct.) raw shrimp, in their shells
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. vegetable oil
• 1 c. heavy cream
• 1/4 c. favorite barbecue sauce
• 2 Tbs. unsalted butter, cut into pieces

1. Peel and devein shrimp, leaving only their tails attached. Season shrimp with black pepper.
2. Heat oil in a large skillet over high heat. Add seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 min. Add cream and barbecue sauce. Reduce heat to med.-high and simmer, stirring, until reduced by half, about 3 min. Transfer shrimp to a platter with tongs.
3. Gradually whisk butter into sauce. Remove from heat.
4. Divide shrimp among plates, and top each serving with 1/3 to 1/2 c. of the sauce. Serve immediately.

How to peel and devein shrimp:

1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.