Note: Recipe courtesy of chef Louis Osteen of Louis's at Sanford's, Pawley's Island, S.C.
• 1 pound fresh large shrimp, shelled and cleaned, but with tails left on
• freshly ground black pepper
• Barbecue sauce (recipe below)
1. Prepare a hot grill. Butterfly the shrimp by making a lengthwise slit down the back of each. Salt and pepper. Grill the shrimp for 2 minutes on each side, or until pink, turning only once.
2. Transfer to a bowl, and cover loosely with aluminum foil to keep warm. Alternatively, sauté the shrimp in 2 tablespoons butter set over medium-high heat for the same amount of time.
3. To serve, toss the shrimp in the sauce and heat through. Serve immediately. Serves 4.
For the barbecue sauce:
• 6 tablespoons unsalted butter
• 1/4 cup Worcestershire sauce
• 1/3 cup ketchup
• 4 tablespoons guava paste (see note)
• 4 ounces beer (light or dark)
• 1 teaspoon freshly ground black pepper
Combine all the ingredients except the salt in a nonreactive saucepan. Simmer over medium heat, whisking constantly, until the butter has melted and the ingredients come together. Season with salt as needed. Continue to simmer until thickened, about 10 minutes. Set aside, keeping warm over very low heat.
Note: Guava paste is available at Latin grocery markets. You may substitute it with guava preserves, but twice as much must be used to achieve the same flavor.