New Orleans BBQ Shrimp

For Barbecue Butter: Soften butter to room temperature. 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 for at least 1 hour.

For Shrimp: Pour olive oil into a hot sauté pan. Add shrimp to the sauté 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.

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.

Serve with garlic mashed potatoes and use plenty of the BBQ butter for sauce.