Ingredients
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1 lb butter
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2 teaspoons black pepper (scant)
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1/4 teaspoon cayenne pepper (scant)
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1 1/2 teaspoons paprika
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1 teaspoon salt
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1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
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2 ounces garlic, finely chopped (1/4 cup)
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2 teaspoons Worcestershire sauce
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1 teaspoon Tabasco sauce
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1 1/2 teaspoons water
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1 tablespoon olive oil
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1 lb shrimp, 16-20 count, cleaned, peeled and deveined
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1/4 cup chopped green onion
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1 teaspoon olive oil
Instructions
- 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.