INGREDIENTS
20 large shrimp, peeled and deveined with tails left on
2 TBSP. butter
3 TBSP. green onions, chopped plus more cut for garnish
1/4 cup white wine
2 tsp. chopped garlic
2 TBSP. Worcestershire Sauce
1/2 tsp. Tabasco sauce
1/4 tsp. cayenne
1/4 tsp. paprika
8 TBSP. butter
Salt to taste
DIRECTIONS
In a large cast-iron pan over medium-high heat, add 2 TBSP. of butter.
Add shrimp and cook until the shrimp is just done, stirring frequently.
Remove shrimp and set aside.
Cook the green onions in the remaining butter for 1 minute.
Add wine and let simmer.
Reduce by half, turn the heat to low and then add in the garlic, Worcestershire, Tabasco, cayenne pepper, paprika and salt. Cook for 1-2 min.
Add in the butter in cubes slowly and stir after each addition to melt.
Add the shrimp back in and toss to coat and heat through.
