Foodie Guide

20 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 Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
8 ounces butter, salted

Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done; place on a sheet tray and place in the refrigerator. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. You may have to do these in batches if you do not have a large skillet. Remove shrimp and set aside. Add 1 tablespoon of the green onions and cook for 1 minute. Add white wine and reduce the volume by half (a good dry white wine will work best). When the wine is reduced by half, add the chopped garlic, Worcestershire, Tabasco, cayenne pepper, and paprika. Mix well and cook for 1 minute. Reduce heat to low. Cut butter into small chunks and slowly add intno pan, shaking fast to melt butter. Continue to add butter until it is all added and stir until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.
To plate: Place 5 shrimp per plate on small serving plates with a deep edge and ladle barbecue butter over the shrimp. Garnish each plate with 1 teaspoon of chopped green onions, serve right way. NOTE: For chopped garlic, peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water and shake off; cut with a chef knife into 1/16" cuts, using the green part only.