¼ cup brown sugar
¼ cup plus 2 T. bourbon
¼ cup olive oil
¼ cup soy sauce
¼ cup green onions, chopped
2-3 garlic cloves, minced
2 lbs. shrimp, peeled and deveined
2 T. butter
Salt and pepper
Combine brown sugar, bourbon, olive oil, soy sauce, green onions and garlic in a mixing bowl and whisk thoroughly. Add shrimp and toss to coat. Chill for 30 minutes to 1 hour, turning occasionally.
Pull shrimp out of marinade, shaking off excess. Sprinkle lightly with salt and pepper, if desired. Reserve the marinade.
Melt butter in a large skillet over medium heat. Add shrimp to skillet in single layer. Cook until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, about another 2 minutes. Transfer shrimp to plate.
Add the reserved marinade to the skillet and bring to a boil over medium heat, whisking occasionally until thickened and glossy, about 5 to 7 minutes. Add cooked shrimp and toss to coat. Serve over rice.
A RECIPE SHARED BY THEIR SON: This recipe was first made by Randy and Theresa’s son, Trevor, and enjoyed by the Hauck family.
RECIPE by the Randy (Theresa) Hauck family, general manager, Verendrye Electric Cooperative
