Jim's Own Sticky Shrimp

Photo by Jim's Own Sauce, used with permission

You might already be using Jim's Own Bar-B-Que Sauce, an award-winning Piedmont/Lexington style barbecue sauce from North Carolina, during the summer barbecue season with pulled pork, grilled chicken, beef or pork ribs and other grilled or smoked fare... but if you haven't tried it in the kitchen yet, you don't know what you're missing! 

This simple, sassy and scrumptious Sticky Shrimp recipe and photo come to us courtesy of Jim's Own Sauce (original recipe is copied with permission below, and you can find it here). In this stove-top recipe the sauce will reduce down into a finger-lickin'-good glaze that coats the shrimp with lusciously sweet and tangy flavor that will tickle your tongue and bring a smile to your face.

If you're a fan of hot and spicy foods, you'll want to make this with Jim's Own Hot Bar-B-Que Sauce, which spices up the original sauce with enough fiery habaneros to please most chileheads but without burning you out (in other words, you'll still be able to enjoy the other flavors in your food). Otherwise, if you prefer a more "family-friendly" or crowd-pleasing milder dish without peppery heat, stick with the original, Jim's Own Homestyle BBQ Sauce.

The folks at Jim's Own serve this as an appetizer, and thus their recipe below calls for 6 shrimp per person. Call me crazy, but I think this Sticky Shrimp could be enjoyed as a main course if you multiply the recipe to allow for 12 shrimp per person and then serve over cooked rice or Asian noodles, and maybe garnished with some chopped green onions or even a little chopped fresh cilantro or parsley. If you give that a try, please leave me a comment to let me know.

Buy Jim's Own BBQ Sauce online

Ingredients
24 large shrimp (about 6 per person)
½ cup Jim’s Own BBQ Sauce, Hot or Mild (Homestyle)
¼ cup lemon juice
1 clove garlic
A little olive oil for the pan

Clean, devein and peel the shrimp. Heat the pan to medium hot and add a little olive oil. Saute the shrimp in the pan until just pink, then stir in the rest of the ingredients. Turn the heat up and allow the liquid to reduce enough to make a sticky sauce for the shrimp, stirring occasionally. Serve as appetizers.

Zestfully yours,
Gloria