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INGREDIENTS
- 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
- Sourdough bread
SHOP THE RECIPE
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.
INSTRUCTIONS
- 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 sauce over.
- Warm the sauce and gently cook the shrimp in the liquid.
- When shrimp is cooked fully through, plate into serving dish, pour sauce over, and serve with toasted or grilled sourdough.
