Shrimp With Sun-Dried-Tomato Barbecue Sauce

Ingredients

• 1/2 cup sun-dried tomato
• 3 tablespoons worcestershire sauce
• 4 teaspoons lemon juice
• 1 teaspoon salt
• 2 tablespoons cooking oil
• 3 garlic cloves, minced
• 2 jalapeno peppers, seeds and ribs removed, minced
• 1 teaspoon minced fresh ginger
• 2 teaspoons chili powder
• 1 1/4 teaspoons fresh ground black pepper
• 1/4 lb butter
• 2 lbs large raw shrimp, shelled

Directions

1. 1

   Preheat oven to 425.

2. 2

   Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.

3. 3

   In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.

4. 4

   Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.