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
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
Sourdough bread, for serving
For Barbecue Butter, soften butter at room temperature to 70-80 degrees F. Place
butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic,
Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly
blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
For Shrimp, pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and
cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans.
A 12-inch pan will accommodate 1 pound 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 F.