“Prep time includes cleaning and de-veining shrimp.”

Ingredients Nutrition


  1. For Barbecue Butter: Soften butter at room temperature to 70-80 degrees F.
  2. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
  3. Whip on high speed 3 minutes or until thoroughly blended.
  4. Refrigerate to 40 degrees F.
  5. Makes about 2 1/2 cups.
  6. For Shrimp: Pour olive oil in a hot sauté pan.
  7. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes.
  8. (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.
  9. Cook for an additional 1 to 2 minutes.
  10. Add white wine and cook until reduced to 1/4 cup.
  11. 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.
  12. Take care not to overcook the shrimp.
  13. Serve immediately in a bowl preheated to 160 degrees F.

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