Prep Time: 30 Mins
Cook Time: 10 Mins
Total Time: 40 Mins
Servings: 4

Ingredients :

1 pound butter
2 tsp black pepper
¼ tsp cayenne pepper
1½ tsp paprika
1 tsp salt
½ tsp whole dried rosemary leaves (weighed, then cut finely)
¼ cup of chopped garlic
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1½ tsp water
1 tbsp plus 1 tsp olive oil
1 pound cleaned, peeled and deveined shrimp (16-20 count)
¼ cup of chopped green onions
½ cup of dry white wine
4 slices sourdough bread for serving

Instructions :

Shrimp Barbecue Butter
1. Soften butter at 70-80 degrees Fahrenheit. Combine the butter, cayenne pepper, black pepper, paprika, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water in a mixing bowl.
2. Blend the butter mixture for 3 minutes on high speed. Preheat the oven to 400°F.
The Shrimp
3. The shrimp dish uses 1 cup of barbeque butter; save the rest.
4. Sauté pan with olive oil over medium heat. Add the shrimp and cook for one to two minutes on one side.
(Don’t cram the shrimp into one pan; you might need two. One pound of shrimp will fit in a 12-inch pan.)
5. Reduce the heat to medium, flip the shrimp, and add the green onion, diced. Cook for an additional one to
two minutes.
6. Cook the white wine until it has been reduced to 1/4 cup. Stir in 1 cup of the chilled barbecue butter, lower
the heat, and cook the shrimp, tossing often, for 1 1/2 minutes or until they are just cooked through (white
throughout but soft and juicy). Don’t overcook the shrimp, please.
7. Serve right away in a warm bowl.