Shrimp With Sun-Dried-Tomato Barbecue Sauce

1. 1

   Preheat oven to 425.

2. 2

   Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender.

3. 3

   Blend to a coarse puree.

4. 4

   In a medium saucepan, heat the oil over low heat.

5. 5

   Add the garlic, jalapenos, and ginger and cook, stirring, for 3 minutes.

6. 6

   Add the chili powder and black pepper and cook, stirring, for 30 seconds longer.

7. 7

   Add the butter and melt.

8. 8

   Remove the pan from the heat and stir in the tomato mixture.

9. 9

   Add the shrimp and stir to combine.

10. 10

    Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer.

11. 11

    Bake the shrimp until just done, about 11 minutes.

* Per serving · 4 servings · Values may vary.

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