Kentucky Bourbon BBQ Shrimp
Presented by Gabe Stockinger, Executive Chef at Lunds and Byerly's Kitchen
5 jumbo shrimp
2 teaspoons Lunds and Byerly's signature BBQ seasoning
1 tablespoon canola oil
2 tablespoons Lunds and Byerly's Kentucky Bourbon BBQ sauce
½ tablespoon water
½ tablespoon butter
¼ cup coleslaw
Heat pan on medium high. Toss shrimp with BBQ seasoning in a separate bowl. Place canola in hot pan, then add shrimp. Allow to sauté for 2 minutes. Turn shrimp over, then sauté for 1 minute.
Place BBQ sauce in your pan with water. Allow shrimp to simmer for 2-3 minutes. Add butter, stir to melt and remove from heat. While your shrimp simmers, place coleslaw in a round bowl. Remove shrimp from pan and fan going all the same direction around the mound of coleslaw. Pour the remaining BBQ sauce from the pan on top of the shrimp. Serve immediately.