Ruth’s Chris Barbecued Shrimp
Ingredients:
- 20 large (16/20 per lb) shrimp
- 1 ounce canola oil
- 1 green onion, chopped
- 2 ounces dry white wine
- 1 teaspoon garlic, freshly chopped
- 4 tablespoons Lea & Perrins Worcestershire sauce
- 1 teaspoon tabasco sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 8 ounces salted butter
Directions:
First, wash, peel and de-vein the shrimp. Place a large cast iron skillet on a burner and heat over high heat. Add oil, ingredients, and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have a large skillet. Remove shrimp and set aside on a large platter.