Mmmmmm I love double negatives! I love them almost as much as I love shrimp. I love them almost as much as DH loves his scotch. And DH loves his scotch. I almost was afraid to ask him if I could "borrow" some to make barbeque sauce. (Borrow is in quotes because it would be returned to him, but in a different form......) Luckily, DH agreed. And he was really pleased with the outcome. It was so simple, but every bite was met with a sigh or murmer of approval. It just goes to show. You really can't go wrong with simple shrimp. And if you get your eater drunk enough, anything tastes good.
1 Tbsp ketchup
1/2 tsp brown sugar
1/2 Tbsp minced cilantro
1 Tbsp olive oil
1 clove garlic, minced
1 shallot, minced
1 lb. large shrimp, peeled and deveined
1) In a small saucepan, heat whiskey to boil. Reduce about 6 minutes.
2) Stir in ketchup, brown sugar, cilantro and keep warm.
3) In skillet, heat oil over medium-high heat. Add garlic and shallot and cook one minute.
4) Add shrimp. Cook 4 minutes or until pink. Drizzle hot glaze over shrimp.