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Servings: 12


  • 1 each Lemon, peeled, quartered
  • 4 cloves Peeled garlic
  • 1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce
  • 1/2 cup CATTLEMEN'S® Honey Barbecue Sauce
  • 1 cup Worcestershire sauce
  • 1 tbsp. Black peppercorns
  • 1 each Bay leaf
  • 1 each Thyme sprig
  • 1/2 cup Olive oil
  • 2 tbsp. Minced garlic
  • 3 lbs. Peeled and de-veined large shrimp
  • 1 cup BBQ Sauce
  • 8 tbsp. Cold butter cubed
  • 3/4 cup Chopped scallions
  • 1/2 cup Chopped parsley


  • 2. For each order heat 2 tsp. olive oil and saute 1/2 tsp. garlic. Add 4 oz. shrimp and cook about 2 minutes per side. Add 1 tbsp. plus 1 tsp. BBQ sauce and swirl in 2 tsp. cubed butter, 1 tbsp. scallion, and 2 tsp. parsley.
  • 1. To make the BBQ sauce for the shrimp combine lemon, garlic, Wings sauce, BBQ sauce, Worcestershire sauce, peppercorns, bay leaf, and thyme in a small sauce pan and simmer until reduced by half. Strain and set aside until needed.