Serves 4 to 6

Ingredients:

16 large shrimp, peeled and deveined
Salt and pepper
1 tablespoon unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1 yellow bell pepper, diced
1/2 cup diced country ham
1 tablespoon chopped fresh thyme
1 1/4 cups chopped pecans, toasted
1 (8-ounce) bottle barbecue sauce
1 (4-ounce) jar chipotle chili pepper sauce

In a large sauté pan, melt the butter. Add in the onion, celery and bell pepper; cook until soft, about 5 minutes. Reduce heat, stir in ham, thyme and pecans, cook 2 minutes more. Add the shrimp, cook 2 minutes until pink. Add the barbecue sauce and chili pepper sauce, and pour onto a baking sheet.

Heat broiler to high and cook the mixture an additional 2 to 3 minutes, until bubbly and slightly charred. Serve warm.