Firecracker Shrimp

Directions

1. 1
   Peel shrimp, leaving head and tail on.
2. 2
   Place barbecue sauce in skillet and set on medium heat.
3. 3
   Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side.
4. 4
   Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp.
5. 5
   Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
6. 6
   1 large onion, chopped
7. 7
   2 cups orange juice
8. 8
   1 1/2 sticks unsalted butter
9. 9
   1 quart ketchup
10. 10
    1/2 cup lime juice
11. 11
    1/2 cup apple cider vinegar
12. 12
    1/2 cup dark brown sugar
13. 13
    1 tablespoon salt
14. 14
    1 tablespoon black pepper
15. 15
    2 tablespoons dry mustard
16. 16
    2 tablespoons hot paprika
17. 17
    1 tablespoon crushed red pepper
18. 18
    1 heaping teaspoon cayenne pepper
19. 19
    1 teaspoon garlic powder
20. 20
    1 teaspoon chili powder
21. 21
    2 tablespoon hot sauce
22. 22
    2 tablespoons tamarind paste
23. 23
    2 tablespoons honey
24. 24
    Place onions in a food processor with the motor running and then add 1/2 cup of orange juice.
25. 25
    In a large pot, melt butter on medium heat and add the onion puree.
26. 26
    Add the 1 1/2 cups of orange juice and the rest of the ingredients.
27. 27
    Stir and cook on low heat for approximately 25 minutes.
28. 28
    1/4 cup pure horseradish
29. 29
    1/4 cup Creole mustard
30. 30
    1 cup heavy whipping cream
31. 31
    1 teaspoon salt
32. 32
    1/4 teaspoon black pepper
33. 33
    1/8 teaspoon cayenne pepper
34. 34
    Mix all ingredients together in a bowl.
35. 35
    Refrigerate until ready to use.