Jerk BBQ Shrimp

6-12 medium to large shrimp, peeled, tail on
2 teaspoons Chef Paul Prudhomme’s Magic Caribbean Jerk Seasoning (increase to 4 teaspoons if using 12 shrimp)
2 teaspoons canola oil
¼ cup julienned red bell pepper
¼ cup julienned onion
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
¼ cup chicken stock
2 teaspoons minced parsley
3 tablespoons cold unsalted butter, cut into cubes

In a small bowl, season the shrimp with the Magic Caribbean Jerk Seasoning. Heat a nonstick skillet over medium heat and add the oil. When the oil is hot, add the shrimp and keep to one side of the pan. On the other side of the pan, add the bell pepper and onions. Cook until the shrimp is browned on one side and flip the shrimp. Add the garlic to the side with the vegetables and stir. Once shrimp is brown on other side, toss the pan to combine all ingredients. Add the Worcestershire Sauce and the stock and cook until reduced by about two-thirds. Remove from heat and add the parsley and butter. Swirl and toss until butter melts into a sauce.