Barbeque shrimp is a New Orleans speciality, there is no barbeque sauce in there, and this isn’t done on a grill.  A spicey compound butter infused with the flavors of New Orleans is the base for the shrimp to be cooked in.  Be sure to serve this with bread so you can dip your bread into this tasty sauce.  This recipe is from the San Antonio Express-News. This is one of their most popular appetizers.

Ruth Chris Steak House Barbecue Shrimp Orleans

 Yield: 4 servings.

Barbeque Butter
1 lb. butter
Scant 2 tsp. black pepper
Scant 1/4 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
2 oz. (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/2 tsp. water
Shrimp
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine
Sourdough bread, for serving

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.
Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 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, 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 immediately in a bowl preheated to 160 degrees.