Memphis Barbecue Shrimp Chili Source: Chili Nation by Jane and Michael Stern 1 1/2 pounds medium shrimp 4 tablespoons unsalted butter 3 tablespoons olive oil 5 garlic cloves, coarsely chopped 1 1/2 cups barbecue sauce 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce (Tabasco or similar brand) 1 teaspoon liquid smoke 1 1/2 teaspoons crushed red pepper flakes 1 1/2 teaspoons salt 1 teaspoon freshly ground coarse black pepper 1 tablespoon chili powder 1/2 cup chopped fresh parsley 1 lemon, sliced very thin White rice and /or French bread Peel and clean the shrimp. Melt the butter and oil in a large, heavy skillet. Add the garlic and sauté until soft. Add the shrimp and cook until pink. Add the barbecue, Worcestershire, and hot sauces, the liquid smoke, red pepper flakes, salt, black pepper and chili powder. Simmer 10 minutes. Add the parsley and lemon slices. Simmer 5 to 7 minutes longer. This makes a soupy, saucy chili. Serve on white rice to absorb the gravy or with chunks of French bread for dipping.