Sweet and Spicy Shrimp

• 2 pounds Unpeeled, Xtra Large Fresh Shrimp
• 1 stick Unsalted Butter
• 13 cups Country Bob's Spicy All Purpose Sauce
• 1/4 cups Apple Cider Vinegar
• 1/4 teaspoons Paprika
• 1/4 teaspoons Creole Seasoning
• 5 sprigs Parsley Or Cilantro, Chopped As Garnish
• 13 cups Olive Oil
• 1 whole Lemon, Sliced
• 1/2 cups Country Bob's Spicy All Purpose Sauce
• 1/4 cups Thai Chili Sauce
• 1/4 cups Apple Cider Vinegar
• 1 Tablespoon Creole Seasoning
• 1/2 teaspoons Paprika
• 3 whole Garlic Cloves, Chopped
• 1 Tablespoon Fresh Squeezed Lemon Juice
• 1/2 teaspoons Red Pepper
• 1/4 teaspoons Hot Sauce

1. For the marinade: Mix the marinade ingredients together.
2. Then add shrimp and combine thoroughly with the marinade.
3. Place in a non-reactive, covered dish for 2 hours in the refrigerator.
4. Periodically turn shrimp over for an even coating of the marinade.
5. To cook shrimp: Add the stick of unsalted butter to a large skillet over medium-low heat to melt.
6. Add the next 4 ingredients (spicy all-purpose sauce, vinegar, paprika, Creole seasoning).
7. Stir well to combine.
8. Add shrimp and turn heat to medium-high (to compensate for the cold shrimp).
9. Cook for 2-3 minutes on one side, turn over and cook for another 2-3 minutes.
10. Total cooking time should be 5-6 minutes (depending on the size of your shrimp).
11. Be sure not to overcook.
12. If you like, you can add a fresh squeeze of lime juice at the end before serving.
13. Serve over hot cooked white rice with lots of sauce and garnish with chopped parsley or cilantro.

fresh shrimp, butter, country bob, apple cider vinegar, paprika, creole seasoning, parsley, olive oil, lemon, country bob, thai chili sauce, apple cider vinegar, creole seasoning, paprika, garlic, fresh squeezed lemon juice, red pepper, hot sauce

Taken from tastykitchen.com/recipes/main-courses/sweet-and-spicy-shrimp/ (may not work)