Recipe courtesy of Robert Irvine
Print
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
  • 1 tablespoon grapeseed oil
  • 1 medium onion, minced
  • 2 cloves garlic, lightly crushed with the side of a knife blade and minced.
  • 1 cup ketchup
  • 1 tablespoon mesquite seasoning
  • 1/2 teaspoon cayenne pepper
Shrimp:
  • 1 tablespoon grapeseed oil
  • 2 cloves garlic, lightly crushed with the side of a knife blade and minced
  • 2 stalks celery, diced small
  • 1 large red bell pepper, stem and seeds removed and diced medium
  • 1 large green bell pepper, stem and seeds removed and diced small
  • 1 tablespoon minced fresh thyme leaves
  • 1 pound (16/20-count) shrimp, deveined and shells and tail removed
  • 1 tablespoon minced fresh flat-leaf parsley leaves

Directions

Heat the grapeseed oil in a small saucepot over medium heat and saute onion until translucent. Add garlic and saute for 2 more minutes. Stir in ketchup, mesquite seasoning and cayenne pepper. Reduce heat to low, cover and let simmer for 15 minutes.

For the shrimp scampi:

Heat grapeseed oil over medium heat in a skillet and add garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated. Stir in shrimp and cook until they are just pink and opaque. Do not overcook shrimp. Remove to a platter. Spoon sauce over and sprinkle with parsley.

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