Memphis Barbecue Shrimp Chili

Source: Chili Nation by Jane and Michael Stern

1 1/2 pounds medium shrimp
4 tablespoons unsalted butter
3 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 1/2 cups barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (Tabasco or similar brand)
1 teaspoon liquid smoke
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons salt
1 teaspoon freshly ground coarse black pepper
1 tablespoon chili powder
1/2 cup chopped fresh parsley
1 lemon, sliced very thin
White rice and /or French bread

Peel and clean the shrimp. Melt the butter and oil in a large, heavy skillet. Add the garlic and saut