Ruth'S Chris Steak House Barbecue Shrimp Orleans

• Barbecue Butter
• 1 lb butter
• 2 teaspoons black pepper (scant)
• 1/4 teaspoon cayenne pepper (scant)
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
• 2 ounces garlic, finely chopped (1/4 cup)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 1/2 teaspoons water
• Shrimp
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 lb shrimp, 16-20 count, cleaned, peeled and deveined
• 1/4 cup chopped green onion
• 1/2 cup dry white wine
• sourdough bread, for serving

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

barbecue butter, butter, black pepper, cayenne pepper, paprika, salt, rosemary, garlic, worcestershire sauce, tabasco sauce, water, shrimp, olive oil, olive oil, shrimp, green onion, white wine, bread

Taken from www.food.com/recipe/ruths-chris-steak-house-barbecue-shrimp-orleans-147717 (may not work)