Step 1

Preheat oven to 350 degrees.

Step 2

In a small mixing bowl, combine room temperature butter, garlic, Worcestershire, Tabasco, cayenne, paprika, and rosemary and mix well.  Brush some of the garlic butter on the crusty bread.  Refrigerate the remaining butter to get slightly hardened before use.

Step 3

In a large saucepan, on a medium-high heat, add the canola oil.  When the oil becomes hot, add the peeled and deveined shrimp.  Cook for approximately 2 minutes until the shrimp is just cooked and a becomes a bright pink color.  Add 2 TBL of white wine and allow to cook 1 minute more.  Remove the shrimp from the heat, place into a bowl and set aside.

Step 4

In the same saucepan, add the 1/2 cup of dry white wine.  Scrape the fond from the bottom of the pan and bring the wine to a simmer.  Reduce wine by half.

Step 5

Put the garlic bread into the oven and bake at 350 degrees for about 3-4 minutes or until slightly browned and crispy.  Remove and set aside.

Step 6

Once the wine has reduced by half, add the green onion, and allow to cook slightly.  Add the compound butter to the saucepan, 1 TBL at a time, and whisk.  Continue to add the butter and whisk until all butter is incorporated into the BBQ butter sauce.  Whisk in the heavy cream and 2 pinches of Kosher salt.

Step 7

Replace the cooked shrimp into the saucepan with the butter and toss the shrimp in the BBQ butter until well coated.  Plate the shrimp onto a large platter and pour all BBQ butter from the saucepan over the top.  Sprinkle slivered green onion, for garnish, and serve with the crusty garlic bread.