Instructions: For the Barbecue Spice: 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)

For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside.

For the Shrimp: 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.

This recipe yields 2 to 4 servings.

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