Preparation:

Jack Daniels' Barbecue Sauce: Sauté onion and garlic and jalapenos in the butter; add chili powder and cook 2 to 3 minutes. Add Jack Daniels' and bring to a boil, add remaining ingredients and simmer 45 minutes to hour.

Strain, adjust salt and pepper.

Shrimp: Prior to service prep the cornbread and peppers. Cornbread: cut into 2 1/2 x 2 1/2-inch squares and grill briefly on the broiler, hold for service.

Peppers: Finely julienne the peppers (very clean, even cuts with all ribs removed), mix together. Sauté for one minute on high heat in olive oil in a large sauté pan. Season with salt and pepper.

Season the shrimp with salt and pepper, sauté over medium high heat in a sauté pan until just cooked, approximately 1 1/2 minutes. Add barbecue sauce and reduce to low.

Warm the cornbread slightly in the oven or broiler.

Cut the cornbread diagonally to create two triangle pieces and place in the center of plate with one piece leaning on the other. Arrange the cooked shrimp around the cornbread, and spoon the barbecue sauce around and over the shrimp and cornbread.

Garnish with the peppers.

Makes: 4
Submitted by: Evan Smith, Broiler Room, Caesar's Tahoe
Source:
Submitted by: Recipe Group Member
Date:

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