My palate is a big fan of hot and spicy food. Fair to say that over the past year I’ve tried a wide range of hot sauces and I keep adding to my collection. My favorite is one with natural ingredients, that goes well on everything, such as those crispy shell-on shrimps.
I enjoy bbq shrimps, but given the weather is getting cooler, took those shrimps into the kitchen and made some pan cooked them on high heat. The key to try to mimic a bbq texture / flavor is to play around temperature and cooking time. Made these bad boys on high heat, 2 min on each side, just enough to cook them and get that char exterior, without overcooking the interior.