Sauteed Shrimp with Tangy Barbecue Sauce

The flavor-packed punch of Jay D's Barbecue Sauce adds the perfect amount of heat and sweetness to these shrimp. Fresh ginger, garlic, and mild green onions add bursts of freshness to the tasty, zesty sauce, while Aleppo pepper adds warmth and heat.

Sauteed Shrimp with Tangy Barbecue Sauce
by Gary Gee, blogging at My Cooking Blog
Serves 4

2 pounds medium (21-25 count) shrimp, shelled, deveined, tails on, patted dry
Coarse salt
Freshly ground white pepper
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1/4 cup peeled and julienned fresh ginger
2 Tablespoons minced garlic
6 green onions, chopped (white and green parts), divided use
1/2 teaspoon Aleppo pepper
Freshly ground black pepper
Pinch of brown sugar
1/2 cup Jay D's Louisiana Barbecue Sauce
1/4 cup oyster sauce
2 Tablespoons ketchup
1 teaspoon Worcestershire sauce
2 Tablespoons freshly chopped parsley

Season shrimp with salt and white pepper, tossing to coat well. Set aside.

In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add ginger, and stir gently until ginger sizzles slightly, but does not brown. Cook ginger for one minute, until oil and butter are infused. Remove ginger with slotted spoon and reserve.

Increase heat to high. Add shrimp and saute until slightly colored all over, about one minute. Add garlic, the reserved ginger, half the green onions, Aleppo pepper, black pepper to taste, and brown sugar. Continue to stir and cook until garlic is aromatic, about 15 seconds. Add barbecue sauce, oyster sauce, ketchup, and Worcestershire sauce. Stir to combine and coat shrimp, then reduce heat to a simmer. Remove from heat when shrimp are cooked through, about two to three minutes more. Taste sauce, correct for seasonings, garnish with remaining green onions and parsley, and serve immediately.