Tilghman Island Inn New Orleans Style B-B-Q Shrimp

“Sometimes you just want to get away from it all and relax. Over the years Maryland’s Tilghman Island Inn has provided the perfect escape and Chef David McCallum is always willing to share his great recipes. This is one of our favorites.”

– Pennie Haase, AVV’s National Marketing Director and Northeast Regional Sales Manager

1 pound shrimp (about 25-30),
peeled and de-veined
2 tablespoons Tilghman Island New Bay Seasoning*
2 tablespoons minced garlic
½ pound unsalted butter
½ cup Alexander School Reserve Chardonnay
1 teaspoon tabasco, or to taste

*Tilghman Island New Bay Seasoning:
1 cup paprika
¼ cup cayenne pepper
¼ cup garlic powder
3 tablespoons white pepper
3 tablespoons thyme
¼ teaspoon salt
3 tablespoons celery salt

Rinse shrimp, pat dry, and toss with Tilghman Island New Bay Seasoning.

Melt butter in a sauté pan, add garlic, and cook until fragrant.
Add shrimp and wine. Cook until shrimp are done (just a couple of minutes).

Divide among shallow bowls. Garnish with chopped parsley.

Serve with warm crusty French bread.