14 – 16 large shrimp (size 16 -20), peeled and deveined


1 tbsp chopped fresh rosemary

2 – 3 cloves garlic, minced

1 tbsp olive oil

Salt and pepper

2 – 3 tbsp Evan Williams HONEY Bourbon

2 tsp honey

½ tsp red pepper flakes

Few dashes of Worcestershire sauce

1 tsp green seasoning

½ tsp smoked paprika

2 tbsp lime juice


  1. Mix the ingredients for the marinade.
  2. Add the shrimp to the marinade and mix well. Set aside for ½ hour.
  3. Heat olive oil in pan over medium high heat.
  4. Add the shrimp in an even layer in the pan. Cook for 1 – 2 minutes.
  5. Flip the shrimp onto the other side as they begin to urn opaque and add the excess marinade. Let cook for 1 – 2 more minutes being careful not to overcook the shrimp.
  6. Place the shrimp into the serving dish and serve immediately.

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