New Orleans BBQ Shrimp

Ingredients

• 2 tablespoons apple-cider vinegar 
• 1  crusty baguette french
• 1 teaspoon peppercorns whole black
• 0.5 cup butter cold cut into cubes (1 stick)
• 2 tablespoons cajun spice 
• 2 tablespoons canola oil 
• 8 ounce bottled clam juice 
• 2  bay leaves dried
• 6 cloves garlic peeled smashed
• 0.3 cup hot sauce 
• 1  juice of lemon 
• 12 ounce light-bodied beer 
• 2 pounds shrimp deveined peeled
• 0.3 cup worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
2. Heat the canola oil in a large saucepan over medium-high heat.Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4minutes.
3. Add the shrimp to the pan, and cook until they turn brightpink, about 1 minute more.
4. Remove the shrimp from the pan with aslotted spoon, and set aside on a plate.
5. Pour in the beer, lemon juice,clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bayleaves, and peppercorns; bring to a simmer, and cook for 15 minutes,until the liquid is slightly thickened.
6. Whisk the cubes of butter into the sauce, and once it's melted, addthe shrimp to finish cooking, about 2 minutes more.
7. Serve the shrimpand sauce in bowls with loads of crusty bread for dipping.
8. Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.