Charred Shrimp with Butternut Squash


  1. Season shrimp and place on char broiler.
  2. Place squash in sauté pan with butter and heat.
  3. When butter melts add brown sugar and toss and simmer until the squash is caramelized.
  4. Place in bistro bowl and then place shrimp on top of cube.
  5. Place a rosemary sprig in the middle and serve.


  • 6 each Bay Winds® Shrimp, White 16-20 Count
  • 3 pinches Lawry's® Chipotle Cinnamon Rub
  • 3 oz. Nature's Best Dairy® Butter
  • 6 oz. squash, acorn, cubed
  • 2 oz. sugar, brown