Ingredients

• 2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
• 1 1/2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• Kosher salt and coarsely ground black pepper
• 4 tablespoons unsalted butter
• 4 large cloves garlic, minced
• 2 tablespoons sorghum (see Cook's Note)
• 2 tablespoons Worcestershire sauce
• Juice of 1 lemon (about 3 tablespoons)
• 4 green onions, greens thinly sliced

Instructions

1. Watch how to make this recipe.
2. Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
3. Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.