Source: Evan Smith, Broiler Room, Caesar's Tahoe

Jack Daniel's Barbecue Sauce
1 pound butter
1 pound chopped white onion
1 cup chopped garlic
1/2 cup chili powder
2 1/2 cups Jack Daniel's
4 jalapenos, chopped
5 cups coffee
3 cups Worcestershire sauce
3 cups tomato paste
2 cups cider vinegar
4 pounds brown sugar
1/4 cup molasses
3 cups shrimp stock

4 U-12 shrimp
3 ounces cornbread (2 1/2-inch squares)
2 ounces Jack Daniel's Barbecue Sauce
1/2 ounce green bell peppers
1/2 ounce red bell peppers
Salt
Black pepper
1 ounce oil

Jack Daniel's Barbecue Sauce: Saut?onion and garlic and jalapenos in the butter; add chili powder and cook 2 to 3 minutes. Add Jack Daniel's and bring to a boil, add remaining ingredients and simmer 45 minutes to hour.

Strain, adjust salt and pepper.

Shrimp: Prior to service prep the cornbread and peppers. Cornbread: cut into 2 1/2 x 2 1/2-inch squares and grill briefly on the broiler, hold for service.

Peppers: Finely julienne the peppers (very clean, even cuts with all ribs removed), mix together. Saut?for one minute on high heat in olive oil in a large saut?pan. Season with salt and pepper.

Season the shrimp with salt and pepper, saut?over medium high heat in a saut?pan until just cooked, approximately 1 1/2 minutes. Add barbecue sauce and reduce to low.

Warm the cornbread slightly in the oven or broiler.

Cut the cornbread diagonally to create two triangle pieces and place in the center of plate with one piece leaning on the other. Arrange the cooked shrimp around the cornbread, and spoon the barbecue sauce around and over the shrimp and cornbread.

Garnish with the peppers.