Umm, Red Clay and BBQ Shrimp, need we say more? This recipe has our Lowcountry mouths watering. Serve this dish as either an app or entree for melt-in-your-mouth goodness. Buttery, a lil spicy, and delicious--can’t ask for much more.
3 oz Red Clay Original Hot Sauce
6 oz butter
2 Tablespoons Worcestershire
1 Tablespoon minced garlic
2 teaspoon chopped rosemary
1 Tablespoon grapeseed oil
3/4 lb. shrimp
Sauté minced garlic in a pan with oil. Add Red Clay, Worcestershire, and rosemary. Simmer.
Whisk in butter that has been cubed until fully incorporated, reserve the sauce.
Add shrimp into a pan and pour the sauce over.
Warm the sauce and gently cook the shrimp in the liquid.
When shrimp is cooked fully through, plate into a serving dish, pour sauce over, and serve with toasted or grilled sourdough.