Ingredients

• 5 large shrimp
• 1/2 cup barbecue sauce, recipe follows
• Drizzle horseradish sauce, recipe follows

Directions

Barbecue Sauce:

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

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.

Horseradish Sauce:

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

Mix all ingredients together in a bowl. Refrigerate until ready to use.