2 pounds fresh, jumbo shrimp, peeled and de-veined
1/2 cup grassfed butter (Kerrygold), melted** I use Ghee**
1/2 can tomato sauce
1 Tbsp. Apple Cider Vinegar
3 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. honey
1 tsp. sea salt
3 tablespoons EVOO or coconut oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
1/2 to 1 1/2 teaspoons cayenne pepper or 1/2 tsp. Capsicum, depending on the heat you want
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 to 1 teaspoon Chipotle Tabasco sauce
*Chipotle Tasbasco, Liquid Smoke, and Smoked Paprika add to that "Smokey" cajun flavor.
Add all ingredients, except shrimp, in skillet or saucepan, stir and let simmer for 8 to 10 minutes.
Remove skillet from heat and let cool to room temperature. While sauce is cooling, peel and de-vain shrimp.
** Note from Chella I use Ghee in this recipe not butter**
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