BBQ SHRIMP SALAD

BBQ Shrimp Salad image

Provided by Yaku Moton-Spruill

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon light chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Zest of 1 lime
Salt and pepper
8 ounces medium (35/40 count) shrimp, peeled and deveined, tail on
Olive oil
2 cloves garlic, minced
1/2 red onion, chopped
2 Roma tomatoes, chopped
1 tablespoon chopped green onion
1/2 cup Cognac
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/2 cup water
1 tablespoon tomato paste
Zest and juice of 1 lime
1 bunch fresh rosemary
1 bunch fresh thyme
1 lime, zested and juiced
1/2 cup vegetable oil
1 orange, juiced and sliced into quarters
4 ounces diced bacon
1/2 cup panko

Steps:

For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
Toss the shrimp in panko and grill until crispy and cooked through.
Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.