- 1 cup Worcestershire sauce
- ¼ cup fresh lemon juice
- 2 tablespoons hot sauce
- 10 medium cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons kosher salt
- 3 sticks unsalted butter
- 1-¼ lb. shell-on shrimp, 21- or 25-count
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, very thinly sliced
- ¼ teaspoon dried red pepper flakes
- 12 cups roughly chopped hardy greens (such as collards, kale, or spinach), tough stems removed
- ½ teaspoon kosher salt
Mike Lata wants you to get dirty. At The Ordinary, Lata's second restaurant in Charleston, South Carolina, and one of the city's buzziest openings of the year, Lata serves a hedonistic version of barbecued shrimp loaded with butter. Lata makes the sauce with a hefty pour of sorghum-sweetened, bourbon-barrel-aged Worcestershire sauce, lemon juice, fresh rosemary and an eyebrow-raising handful of garlic cloves. He serves the shrimp over quick-sautéed greens to counter the richness of the New Orleans-inspired barbecue sauce. Our recommendation: Save extra sauce for drizzling over poached eggs and toast tomorrow morning.
1. Poach the shrimp: In a medium saucepan set over medium heat, add the Worcestershire sauce, lemon juice, hot sauce, garlic, rosemary and salt. Bring the mixture to a gentle simmer and cook until the sauce is reduced by half and begins to thicken, about 15 minutes. Add the butter, 1 tablespoon at a time, whisking constantly until each piece is melted and the sauce begins to thicken. Reduce the heat to medium-low so that the liquid is barely simmering. Add the shrimp to the sauce and cook until the shrimp are just cooked through, about 5 minutes.
2. Cook the greens: In a large skillet set over medium-high heat, add the olive oil, garlic and red pepper flakes. Cook, stirring often, until the garlic is fragrant, 30 seconds to 1 minute. Add half of the greens to the skillet and use tongs to turn the greens until they start to wilt, 1½ to 2 minutes. Add the remaining greens and continue to occasionally turn the greens until they have all wilted, about 2 minutes more. Turn off the heat and sprinkle with the salt. Divide the greens among 4 plates and top each with some shrimp. Serve with a small bowl on the side for the shrimp shells.