Step 1

Soften butter at room temperature of 70-80 degrees. Place butter in a mixing bowl and add black pepper, paprika, cayenne pepper, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water.

Step 2

Whip the butter mixture on high-speed setting for 3 minutes or until well blended. Refrigerate to about 40 degrees.

Step 3

The shrimp recipe will use 1 cup of the barbecue butter; reserve the extra for another use.

Step 4

Pour olive oil into a preheated saute pan. Add the shrimp and saute on one side for 1-2 minutes. (Don’t crowd the shrimp; you might need 2 pans. A 12-inch pan will hold 1 pound of shrimp.)

Step 5

Lower heat to medium, turn the shrimp and add the chopped green onion. Cook for an extra 1 to 2 minutes.

Step 6

Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup of the refrigerated barbecue butter, turn heat down to low and cook, stirring frequently, until shrimp are just done (white throughout but tender and moist - about 1 1/2 minutes). Be careful not to overcook the shrimp.

Step 7

Serve immediately in a warm bowl.