1. Clean and drain shrimp well. 2. Mix with Barbecue Sauce, chili powder, cayenne pepper and 2 tablespoons olive oil. 3. Cover and marinade at least 2 hours or up to 24 hours in the refrigerator. 4. Bring to room temperature and drain off excess liquid. 5. Bring skillet to a very high heat and add 1 tablespoon of olive oil 6. Saute shrimp until pink (approx. one minute for popcorn shrimp or 2 minutes for 25 count shrimp). 7. Do not overcook or the shrimp will become tough. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
