Ruth Chris's Barbeque Shrimp

By Joan_Z

Serves 4

Ingredients

• 20 large (16/20) shrimp, peeled and deveined
• 1 ounce canola oil
• 1 tablespoon plus 5 teaspoons green onions, chopped
• 2 ounces dry white wine
• 1 teaspoon fresh chopped garlic
• 4 tablespoons Lea & Perrins Worcestershire Sauce
• 1 teaspoon Tabasco
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 8 ounces (2 sticks) salted butter

Preparation

Step 1

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.