New Orleans BBQ Shrimp

For the Shrimp –  6 tbsp butter butter –  ½ onion chopped –  6 Garlic cloves minced –  1  tbsp Cajun spice – 1 lb Jumbo Shrimp shell on –  4 tbsp Worcestershire –  1 tbsp Hot sauce –  1 Lemon juiced For the Sauce – ½ cup White wine – 2 cups Chicken broth –  1 tsp GirlCarnivore Over Easy spice blend –  2 tbsp fresh Parsley chopped

To Serve –  salt and coarsely ground pepper if desired –  1 loaf crusty bread toasted

Cook the Shrimp 1. Preheat your cast iron over a 2-zone cooking fire or grill. 2.  Add 1 tablespoon of butter to the pan and coat. 3. Add the onion and sautee for 5 minutes, until translucent and slightly browned. 4.  Add the garlic and cook 30 seconds

5. Add the Cajun seasoning and stir to coat. 6.  Add the Worcestershire and hot sauce and stir to combine. 7. Add the lemon juice.

8. Add  the shrimp, tossing in the onion mixture, and cooking, flipping as  needed until shells become pink and shrimp is cooked through on both  sides, about 3 to 5 minutes. 9. Remove shrimp, wrap in foil, and set aside.

Make Sauce 10. Working with the same cast iron skillet, deglaze with white wine, scraping up any browned bits. 11. Stire  in chicken broth and bring to a simmer. Allow the liquid to reduce  until thickened and coats the back of spoon, about 10 minutes. 12.  Remove from heat, whisk in butter, 1 tablespoon at a time .

Return the shrimp to coat 13. Toss shrimp back in skillet, add the Over Easy blend, and toss to coat the shrimp in the sauce. 14. Garnish with fresh parsley.  15. Serve and Enjoy!