Ingredients:
- 3 oz. Olive oil
- 1 cup Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce
- 24 Gulf or other very large shrimp, peeled, deveined
- 1/4 lb. Butter
- Green onions, chopped, optional
- Red pepper, crushed, optional
Instructions:
Place olive oil and Anna Mae’s Smoky Sweet Sauce in a mixing bowl. Mix with a wire whisk. Store covered at room temperature and use as needed. In a cold sauté pan, place shrimp and 1/4 cup sauce. Turn heat to medium and cook 5 – 10 minutes, until shrimp turn red and opaque. Do not boil or overcook shrimp. When almost cooked, whisk in butter. Serve in bowls, garnished with green onions and red pepper, if desired, with warm French bread on the side.
