Spicy Glazed Shrimp

SERVINGS: 8

FAST

Bin 8945 Wine Bar & Bistro • Los Angeles

These shrimp, which are coated in a fiery butter sauce, are based on a dish that chef Matt Carpenter encountered at cook shacks along the beach in Jamaica's Montego Bay. The surprise ingredient is ketchup, which is often used in Caribbean cooking.

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2 sticks unsalted butter, melted
1 tablespoon chopped fresh ginger
1/4 cup ketchup
1/4 cup white wine vinegar
3 tablespoons rice vinegar
2 tablespoons soy sauce
11/4 teaspoons cayenne pepper
1 teaspoon Pimentón de la Vera (smoked Spanish paprika)
Kosher salt and freshly ground pepper
21/2 pounds large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 baguette, sliced

In a blender, combine the melted butter with the ginger, ketchup, white wine vinegar, rice vinegar, soy sauce, cayenne and smoked paprika; blend until smooth. Transfer the butter sauce to a medium bowl and season with salt and pepper.
Season the shrimp with salt and pepper. In a very large skillet, heat the oil. Add the shrimp and cook over moderate heat, turning, until just white throughout, about 5 minutes. Remove the pan from the heat, add the butter sauce and toss to coat the shrimp. Transfer the shrimp to a bowl and serve hot with the bread.