Name: Shrimp with Sun-Dried-Tomato Barbecue Sauce
Yield: 4
Ingredients: 1/2 c. dry-packed sun-dried tomatoes -; 1/2 c. boiling water -; 3 tbsp. Worcestershire sauce -; 4 tsp. lemon juice -; 1 tsp. salt -; 2 tbsp. Cooking oil -; 3 cloves garlic -; 2 Jalapeno Peppers -; 1 tsp. minced fresh ginger -; 2 tsp. chili powder -; 1 1/4 tsp. fresh-ground black pepper -; 1/4 lb. unsalted butter -; 2 lb. large shrimp -

Shrimp with Sun-Dried-Tomato Barbecue Sauce

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Ingredients for - Shrimp with Sun-Dried-Tomato Barbecue Sauce

1. 1/2 c. dry-packed sun-dried tomatoes -

2. 1/2 c. boiling water -

3. 3 tbsp. Worcestershire sauce -

4. 4 tsp. lemon juice -

5. 1 tsp. salt -

6. 2 tbsp. Cooking oil -

7. 3 cloves garlic -

8. 2 Jalapeno Peppers -

9. 1 tsp. minced fresh ginger -

10. 2 tsp. chili powder -

11. 1 1/4 tsp. fresh-ground black pepper -

12. 1/4 lb. unsalted butter -

13. 2 lb. large shrimp -

How to cook deliciously - Shrimp with Sun-Dried-Tomato Barbecue Sauce

1. Stage

Heat the oven to 425°F. In a small bowl, combine the sun-dried tomatoes and boiling water. Let sit for 20 minutes.

2. Stage

Put the sun-dried tomatoes and their soaking liquid in a blender. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree.

3. Stage

In a medium saucepan, heat the oil over low heat. Add the garlic, jalapenos, and ginger and cook, stirring, for 3 minutes. Add the chili powder and pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine. Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.

4. Stage

Wine Recommendation: The spicy heat of the jalapenos and barbecue sauce make a beer the ideal thirst quencher for this dish. Anything but the most innocuous of wines (such as a Frascati from Italy) will be wasted here.