Ingredients

• 16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds
• 2 teaspoons seafood seasoning
• 1 teaspoon finely chopped rosemary
• 1 tablespoon finely chopped garlic
• 1 teaspoon cracked black pepper
• 4 to 6 tablespoons unsalted butter
• 1/4 cup beer
• 1 tablespoon Worcestershire sauce
• 1 lemons, juiced
• 1/2 cup seafood stock
• 4 (4 to 5) inch tart shells, cooked
• 2 pounds sweet potatoes, roasted and peeled
• 2 oranges, zested and juiced
• 1/2 cup light brown sugar
• Pinch of ground cloves
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch Salt

Instructions

1. BBQ SHRIMP: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
2. SWEET POTATO FILLING: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
3. TO SERVE: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.