BBQ Shrimp

Ingredients

jumbo shrimppeeled, deveined, tails left on

Veganking oyster mushrooms torn into shrimp-sized piecessear longer for caramelization

2 lb1.5 lb

canola oil

1 tbsp

smoked paprika

1 tsp

chili powder

1 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

kosher salt

1/2 tsp

black pepperground

1/2 tsp

cayenne pepper

1/4 tsp

unsalted buttercut into 4 pieces

Veganolive oil

6 tbsp6 tbsp

garlicfinely minced

4 cloves

green onionsthinly sliced, white and light green parts separated from dark green

4

Worcestershire sauce

Vegancoconut aminosreduce added sugar slightly if needed

3 tbsp3 tbsp

lemon juicefreshly squeezed

2 tbsp

lemoncut into wedges

for serving

French breadcrusty, sliced

for serving

Method

1. 01Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. 02Pat shrimp dry. Toss with oil, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne. Spread in a single layer on the baking sheet.
3. 03Roast shrimp 3 to 5 minutes, until pink, opaque, and curled into a C shape.5 min
4. 04While shrimp roast, melt 1 piece of butter in a small saucepan over medium-low heat. Add garlic and white and light green parts of green onions. Cook 30 seconds until fragrant.1 min
5. 05Remove from heat. Whisk in Worcestershire sauce and lemon juice.
6. 06Whisk in remaining butter one piece at a time, waiting until each piece melts fully before adding the next. Taste and adjust salt and pepper as needed.
7. 07Pour sauce over roasted shrimp and toss gently to coat. Top with reserved dark green onion parts. Serve with lemon wedges and crusty bread.

Fits

• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free