Indoor Barbecued Shrimp

1. 1

   Clean and drain shrimp well.

2. 2

   Mix with Barbecue Sauce, chili powder, cayenne pepper and 2 tablespoons olive oil.

3. 3

   Cover and marinade at least 2 hours or up to 24 hours in the refrigerator.

4. 4

   Bring to room temperature and drain off excess liquid.

5. 5

   Bring skillet to a very high heat and add 1 tablespoon of olive oil

6. 6

   Saute shrimp until pink (approx. one minute for popcorn shrimp or 2 minutes for 25 count shrimp).

7. 7

   Do not overcook or the shrimp will become tough.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.