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Barbeque Shrimp, Ono Island Style


When I say “barbeque shrimp,” I’m talking about that classic Gulf Coast pan of buttery, peppery, garlicky shrimp that has nothing to do with a grill and everything to do with good bread and a big napkin. This is the kind of dish I make when I want something bold and comforting, the kind of flavor that belongs in a kitchen a few minutes from the water.

“Keep the shells on, keep the heat gentle, and let the sauce turn into a glossy, peppery butter bath.”

Ingredients (Serves 2–3)

  • 1 1/2 lb large Gulf shrimp, shell-on (heads off is fine), rinsed and patted dry
  • 8 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 5–6 cloves garlic, finely minced
  • 2 tbsp Worcestershire sauce
  • 1…

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