1/2teaspoon whole dried rosemary leaves (measured, then finely chopped)
2teaspoons Worcestershire sauce
1teaspoon Tabasco sauce
11/2 teaspoons water
1tablespoon plus 1 teaspoon olive oil
1pound Shrimp (16-20 count), cleaned, peeled and deveined
1/2cup dry white wine
4slicessour dough bread
Shrimp Barbecue Butter
Soften butter at room temperature of 70-80 degrees. Place butter in a mixing bowl and add black pepper, paprika, cayenne pepper, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water.
Whip the butter mixture on high-speed setting for 3 minutes or until well blended. Refrigerate to about 40 degrees.
The shrimp recipe will use 1 cup of the barbecue butter; reserve the extra for another use.
Pour olive oil into a preheated saute pan. Add the shrimp and saute on one side for 1-2 minutes. (Don’t crowd the shrimp; you might need 2 pans. A 12-inch pan will hold 1 pound of shrimp.)
Lower heat to medium, turn the shrimp and add the chopped green onion. Cook for an extra 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup of the refrigerated barbecue butter, turn heat down to low and cook, stirring frequently, until shrimp are just done (white throughout but tender and moist - about 1 1/2 minutes). Be careful not to overcook the shrimp.