Ingredients

Barbecue Butter:
1 pound Butter
2 teaspoons freshly ground Black Pepper to taste
1/4 teaspoon Cayenne Pepper to taste
1 1/2 teaspoons Paprika
1 teaspoon Salt
1/2 teaspoon whole dried Rosemary Leaves measured, then finely chopped
2 ounces 1/4 cup Garlic, finely chopped
2 teaspoons Worcestershire Sauce
1 teaspoon Tabasco Sauce
1 1/2 teaspoons Water

Shrimp:
1 tablespoon plus 1 teaspoon Olive Oil
1 pound 16 – 20 count, cleaned, peeled and deveined Shrimp
1/4 cup chopped Green Onions
1/2 cup Dry White Wine

Directions

For the Barbecue Butter:
Soften butter at room temperature to 70 – 80°F.

Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco and water into mixing bowl.

Whip on high speed 3 minutes or until thoroughly blended.

Refrigerate to 40°F.

For the Shrimp:
Pour olive oil in a hot sauté pan.

Add shrimp to the sauté pan and cook on one side for 1 – 2 minutes.

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. Reduce heat to low.

Cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes.

Serve immediately in a bowl preheated to 160°F.

Serve with crusty bread.

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