CloneBoss Ingredients Barbecue Butter: 1 pound butter, softened 2 teaspoons black pepper ¼ teaspoon cayenne pepper 1 ½ teaspoons paprika 1 teaspoon salt ½ teaspoon whole dried rosemary leaves (finely chopped after measuring) ¼ cup chopped garlic 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco sauce 1 ½ teaspoons water Shrimp: 1 tablespoon + 1 teaspoon olive oil 1 pound shrimp (16-20 count), cleaned, peeled, and deveined ¼ cup chopped green onions ½ cup dry white wine For Serving: 4 slices sourdough bread — Instructions Step 1: Prepare the Barbecue Butter Soften the butter to room temperature (70-80°F). In a mixing bowl, combine the butter with black pepper, cayenne pepper, paprika, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water. Whip the mixture on high speed for 3 minutes until well blended. Refrigerate the butter until it reaches about 40°F. Reserve 1 cup of the butter for this recipe; save the rest for other uses. — Step 2: Cook the Shrimp Heat olive oil in a preheated sauté pan. Add shrimp to the pan in a single layer. Sauté on one side for 1-2 minutes (use multiple pans if needed to avoid crowding). Lower the heat to medium, turn the shrimp, and add the chopped green onions. Cook for another 1-2 minutes. — Step 3: Add Wine and Butter Add white wine to the pan and cook until reduced to about ¼ cup. Stir in 1 cup of the refrigerated barbecue butter. Reduce heat to low and cook, stirring frequently, until shrimp are white throughout but still tender and moist (about 1 ½ minutes). Pro Tip: Avoid overcooking the shrimp. — Step 4: Serve Serve the shrimp immediately in a warm bowl. Pair with toasted sourdough bread for dipping into the rich barbecue butter sauce. — Pro Tip: The leftover barbecue butter can be used to flavor steaks, vegetables, or baked potatoes for an extra burst of flavor! 🍤🍞
