Volcanic ShrimpGarlicky shrimp tossed in a fiery flavorful sauce. It might best be described as a cross between buffalo shrimp and scampi. Makes for a great appetizer but can also be served on a bed of pasta as a spicy dinner option. Which ever way you choose, it's fast, easy and ono (delicious).


2 lbs 21-30 count peeled, deveined shrimp

4 medium cloves garlic, finely chopped

2-3 Tbs chopped flat leaf parsley

juice of 1/2 a lemon

1 stick unsalted butter

15 oz. bottle Hawaiian Chip Company Raging Volcano Hot Sauce

pinch kosher salt

canola oil for sauteeing


In small pot over medium-low heat melt butter, then add hot sauce and lemon juice. Stir and reduce heat to low. Heat a saute pan to medium-high and add 1-2 tablespoons oil, half the garlic, half the shrimp, pinch of salt and cook about 30 seconds per side. Best to do in 2 separate batches so the pan doesn't get overcrowded. Set first batch aside on plate, and repeat.

When second batch is done, reduce heat to medium and put all the shrimp back into the saute pan and add the melted butter/hot sauce. Toss to coat well and warm through, then add parsley. Serve immediately Makes 4-6 servings

*21-30 count shrimp means that they average 21 to 30 pieces of shrimp per pound. The lower the number, the larger the shrimp.

**Try it for dinner by serving it atop a bed of cooked linguine or spaghetti noodles with some garlic bread.