Carolina Barbecue Shrimp

• 2 tablespoons olive oil, divided
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/3 cup cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 3/4 pound medium shrimp
• 1 tablespoon unsalted butter
• 1/4 cup chopped scallions and parsley, for garnish

1. Heat and saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and saute 2 minutes.
2. Add the vinegar and next 4 ingredients (through Worcestershire sauce) and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until reduced to 1/2 cup, 6-7 minutes. Remove from the heat.
3. Heat a cast-iron skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the shrimp with salt and pepper and sear until nearly cooked through, 2-3 minutes total (depending on size), turning once.
4. Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.
5. Transfer to a platter and garnish with scallions and parsley. Serve right away.

olive oil, shallot, garlic, cider vinegar, yellow mustard, tomato paste, worcestershire sauce, salt, freshly ground black pepper, shrimp, unsalted butter, scallions

Taken from food52.com/recipes/34309-carolina-barbecue-shrimp (may not work)