Ingredients

1. 2 tablespoons unsalted butter
2. 1 small onion, cut into 1/4-inch dice
3. 2 garlic cloves, very finely chopped
4. 1 1/4 cups ketchup
5. 1/4 cup bourbon
6. 3 tablespoons cider vinegar
7. 2 tablespoons molasses
8. 2 tablespoons honey
9. 2 teaspoons Tabasco
10. 1 teaspoon chopped thyme
11. 1/2 teaspoon cayenne pepper
12. Kosher salt and freshly ground black pepper
13. 1 1/2 pounds peeled and deveined large shrimp
14. 1 tablespoon vegetable oil
15. Cheese Grits, for serving

Directions

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
3. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Make Ahead

The barbecue sauce can be refrigerated for up to a week.