Ruth's Barbecued Shrimp

(Aunt Wendy)

1/4 tsp paprika

1 Tbsp chopped green onions

1/4 tsp cayenne pepper

3/4 oz canola oil

1 1/2 oz dry white wine

1 tsp fresh chopped garlic

3 Tbsp Worcestershire sauce

1/2 tsp Tabasco sauce

15 each 16/20 shrimp (peeled and deveined)

8 oz salted butter

1. Wash the 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 the shrimp are done, place them on a sheet tray in the refrigerator.

2. Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside.

3. Add green onions and cook for 1 minute.

4. Add white wine and reduce the volume by half (any good dry white wine will work).

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

6. Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to the pan and toss well to coat shrimp with butter and to heat through.