Shelly's Recipe

*BARBECUE SHRIMP ORLEANS*

Category: Fish and Seafood

Barbecue Butter
1 lb butter
Scant 2 tsp black pepper
Scant 1/4 tsp cayenne pepper
1 1/2 tsp paprika
1 tsp salt
1/2 tsp whole dried rosemary leaves (measured, then finely chopped)
1/4 cup garlic, finely chopped
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 1/2 tsp water

Shrimp
1 tbsp plus 1 tsp olive oil
1 lb (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving

For Barbecue Butter: Soften butter at room temperature. Place butter in mixing bowl; add next 9 ingredients. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate until hardened, about 1 hour. Makes about 2 1/2 cups.

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1 to 2 minutes. (Do not crowd; if necessary, use 2 pans. A 12 inch pan will accommodate 1 lb of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.