Ruth's Chris • San Antonio, Texas

Ingredients:
20 each	16/20 Shrimp Peeled and De-veined
1 OZ Vol.	Canola Oil
1 TBL + 5 TSP	Green Onions, Chopped
2 OZ Vol.	Dry White Wine
1 TSP	Fresh Chopped Garlic
4 TBL	Lea & Perrins Worcestershire Sauce
1 TSP	Tabasco Sauce
1/2 TSP	Cayenne Pepper
1/2 TSP	Paprika
8 OZ Wt.	Butter, Salted

Yield: 5 Servings
Tools: Chef Knife, Cast Iron Skillet, Measuring Spoons and Cups
Shelf Life: 1 Day

Barbecued Shrimp

Process:
1. Wash and de-vein shrimp, rinse again.

2. In a large cast iron skillet, heat oil on high. Add shrimp and cook 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.

3. Add green onions and cook for 1 minute.

4. Add white wine and reduce the volume by half. (Any good dry white 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 and slowly add into pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back into pan and toss well to coat shrimp with butter and to heat the shrimp.

To Plate:
Place 5 shrimp on small serving plate with a deep edge and ladle barbecue butter over top of the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions. Serve right away.

Note:
For chopped garlic; peel fresh garlic cloves and rough chop with a chef’s knife. For green onions; wash green onions under water, shake and cut with a chef’s knife into 1/16” cuts, using the green part only.