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1
Peel shrimp, leaving head and tail on.
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2
Place barbecue sauce in skillet and set on medium heat.
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3
Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side.
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4
Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp.
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5
Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
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6
1 large onion, chopped
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7
2 cups orange juice
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8
1 1/2 sticks unsalted butter
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9
1 quart ketchup
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10
1/2 cup lime juice
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11
1/2 cup apple cider vinegar
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12
1/2 cup dark brown sugar
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13
1 tablespoon salt
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14
1 tablespoon black pepper
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15
2 tablespoons dry mustard
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16
2 tablespoons hot paprika
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17
1 tablespoon crushed red pepper
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18
1 heaping teaspoon cayenne pepper
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19
1 teaspoon garlic powder
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20
1 teaspoon chili powder
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21
2 tablespoon hot sauce
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22
2 tablespoons tamarind paste
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23
2 tablespoons honey
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24
Place onions in a food processor with the motor running and then add 1/2 cup of orange juice.
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25
In a large pot, melt butter on medium heat and add the onion puree.
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26
Add the 1 1/2 cups of orange juice and the rest of the ingredients.
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27
Stir and cook on low heat for approximately 25 minutes.
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28
1/4 cup pure horseradish
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29
1/4 cup Creole mustard
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30
1 cup heavy whipping cream
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31
1 teaspoon salt
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32
1/4 teaspoon black pepper
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33
1/8 teaspoon cayenne pepper
-
34
Mix all ingredients together in a bowl.
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35
Refrigerate until ready to use.
