Barbecue Shrimp in Killer Sauce

DEAR SOS: King’s Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe?

PENNY PEYSER

Woodland Hills

DEAR PENNY: Miss Manners might have something to say about fighting over food at the table. Maybe you should write to her, too. Paul Clotier kindly sent us the recipe.

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Write to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

King’s Fish House BBQ Shrimp

Active Work and Total Preparation Time: 45 minutes

10 to 12 large shrimp

1/4 cup Barbecue Spice

3 tablespoons olive oil

2 teaspoons chopped garlic

1 1/2 ounces Sherry

1 1/2 ounces apple cider vinegar

1/2 cup tomato juice

1 plum tomato, chopped

Juice of 1/2 lemon

3 tablespoons chopped green onions

2 tablespoons Herb Butter

2 (6-inch pieces) sourdough baguette, cut in half

Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes.

Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.

2 to 4 servings. Each of 4 servings: 531 calories; 1,108 mg sodium; 300 mg cholesterol; 23 grams fat; 8 grams saturated fat; 45 grams carbohydrates; 36 grams protein; 2.91grams fiber.

BARBECUE SPICE

2 teaspoons salt

1 teaspoon paprika

1 teaspoon dried thyme

1/8 teaspoon allspice

1 teaspoon white pepper

1/4 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon plus 1 teaspoon chili powder

1 teaspoon cayenne pepper

1 teaspoon dried oregano

3/4 cup brown sugar, packed

1/2 teaspoon dried red pepper flakes

1/2 teaspoon dry mustard

Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. Makes 1 cup.

HERB BUTTER

1/2 cup (1 stick) softened butter

2 tablespoons chopped parsley

3/4 teaspoon fresh thyme

1/2 teaspoon fresh tarragon

Grind the butter, parsley, thyme and tarragon in a food processor and set aside.