Ingredients

• 5 large shrimp
• 1/2 cup barbecue sauce, recipe follows
• Drizzle horseradish sauce, recipe follows
• 1 large onion, chopped
• 2 cups orange juice
• 1 1/2 sticks unsalted butter
• 1 quart ketchup
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons dry mustard
• 2 tablespoons hot paprika
• 1 tablespoon crushed red pepper
• 1 heaping teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 tablespoon hot sauce
• 2 tablespoons tamarind paste
• 2 tablespoons honey
• 1/4 cup pure horseradish
• 1/4 cup Creole mustard
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

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Instructions

1. Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
2. Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
3. Mix all ingredients together in a bowl. Refrigerate until ready to use.