Shrimp with Sun-Dried-Tomato Barbecue Sauce

Ingredients

• 2 teaspoons chili powder 
• 2 tablespoons cooking oil 
• 1 teaspoon ginger fresh minced
• 3 cloves garlic minced
• 1.3 teaspoons fresh-ground pepper black
• 2  jalapeño peppers minced
• 4 teaspoons juice of lemon 
• 0.5 cup dry-packed sun-dried tomatoes 
• 1 teaspoon salt 
• 2 pounds shrimp shelled
• 0.3 pound butter unsalted
• 0.5 cup water boiling
• 3 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. Heat the oven to 42
2. In a small bowl, combine the sun-dried tomatoes and boiling water.
3. Let sit for 20 minutes.
4. Put the sun-dried tomatoes and their soaking liquid in a blender.
5. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree.
6. In a medium saucepan, heat the oil over low heat.
7. Add the garlic, jalapeos, and ginger and cook, stirring, for 3 minutes.
8. Add the chili powder and pepper and cook, stirring, for 30 seconds longer.
9. Add the butter and melt.
10. Remove the pan from the heat and stir in the tomato mixture.
11. Add the shrimp and stir to combine.
12. Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer.
13. Bake the shrimp until just done, about 11 minutes.
14. Wine Recommendation: The spicy heat of the jalapeos and barbecue sauce make a beer the ideal thirst quencher for this dish. Anything but the most innocuous of wines (such as a Frascati from Italy) will be wasted here.