Pulled Barbecue Shrimp Sandwiches

If I was texting this recipe to you, I would have started with.....OMG!!!  Oh.My.Gawd.....but this recipe was sooooo worth breaking the diet for (which is why I haven't been sharing recipes with you lately...who really wants to hear about blah recipes when I'm known for stick to yo' ribs comfort food.....hence, why the Big Boober and I are on diets).....but, I digress.  I just happened to have found a wonderful little website that's all about anything Texan.....a state close to my southern heart!  While I was perusing the recipes (which I swore I would NOT look at any recipes anywhere until the weight was off...so sue me), I found several gems, with this being one of them!  It's really an easy recipe to put together.  The shredding shrimp thing can be time-consuming, but if you have a food processor, then I plead with you.....USE IT.....life needs to be simpler.  If you don't have one, then get out either a very sharp knife or a scissors (one of my favorite kitchen tools), and get at it.  Please note.....I'm usually a very neat eater.....but as gawd as my witness.....I had sauce on my chin.....not once, not twice, but three blessed times!!!  Unfortunately, I only bought two rolls for this recipe (damn, damn, damn).....but never fear.....tomorrow I'm going to serve the leftovers over rice.....wooo dawg!!!  Enough of this blathering chit chat.....on to the recipe.....

Pulled Barbecue Shrimp Sandwiches
adapted from Go Texan

You'll Need

• 2 cups heavy whipping cream
• 1 cup Sweet Baby Ray's BBQ sauce
• Juice of half an orange
• 2 pounds uncooked shrimp, shells and tails removed
• 1 tablespoon Saltgrass 7 Steak Spice (or any BBQ seasoning blend)
• 2 tablespoons vegetable oil
• 4-6 bolillos -or- sandwich rolls
• Pickle slices, optional
• Onion slices, optional

Add the cream and BBQ sauce to a large sauce pot, and whisk until well blended.

Turn the heat on, and bring the sauce mixture to a simmer.  Continue simmering the sauce for 45 minutes, making sure to whisk and scrape the sides from time to time.  Don't worry if the sauce starts to separate, just give it a good whisk, and it'll reincorporate itself.

When done simmering, remove the sauce from the heat and add the orange juice.

Whisk that all together, and let it cool completely.

At this point, when cooled, if you're not ready to continue with the rest of the recipe, then refrigerate until ready to use.  You can also prepare the sauce a day in advance.

To shred the raw shrimp, you can either cut it up in your food processor using the slicing attachment, or slice it with a sharp knife.

Once your shrimp is all sliced, put it in a bowl, and add the BBQ seasoning and the vegetable oil, and toss to mix well.

Get a large pan good and hot over high heat.  Add the shrimp to the pan, and sauté until they turn pink.  This should just take about 2-4 minutes.

Once the shrimp is nice and pink, turn the heat down to low, and add the sauce.  Heat the sauce until it's warmed through, stirring occasionally.

Slice your rolls lengthwise, and put a couple of  lovin' spoonfuls of the shrimp mixture over top.  Add some pickles and onions, if your heart so desires.....and serve with a mess load of napkins!!!

Serves 4-6