Crown Royale Grilled Shrimp

• 2 tablespoons olive oil, divided
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• ¹/2 cup Swinehearts Chattahoochee Gold Sauce
• 1 tablespoon tomato paste
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• ³/₄ pound medium shrimp
• 1 tablespoon unsalted butter
• ¹/₄ cup chopped scallions and parsley, for garnish

Directions

1. Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and sauté 2 minutes.
2. Add the Swinehearts Chattahoochee Gold Sauce, tomato paste, and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until reduced to 1/2 cup, 6-7 minutes. Remove sauce from the heat.
3. Heat a cast-iron skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the shrimp with salt and pepper and sear until nearly cooked through, 2-3 minutes total (depending on size), turning once.
4. Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.
5. Transfer to a platter and garnish with scallions and parsley. Serve right away.