Very easy and quite tasty 
The recipe is basically a Ruth's Chris BBQ Shrimp recipe - you can actually find the ingredients on the RC site, but it is missing some things....I mix one stick of (salted) butter, about 2 tablespoons of Worchester Sauce, few dashed of Tabasco Sauce, about a table spoon of dried parsley, and about 2 table spoons chopped garlic...set in fridge until ready to use - will last a couple weeks easy. When it comes time to cook the shrimp I will heat the pan to medium high (closer to high) add olive oil....the shrimp is lightly seasoned with Zataran's blackened seasoning. Add shrimp to pan and go until it starts to get near opaque in color (about 5 minutes - flipping about 3 minutes in)...then add a shot of chardonnay wine...reduce to half. Once that is done I lower the heat just a bit and add 1/3 cup heavy cream and while stirring let that reduce some adding chopped green onion stalks. Then I add the BBQ butter mixture outlined earlier in small chunks to help it melt faster....keeping the heat the same.Once it is melted it's ready to serve
The recipe is basically a Ruth's Chris BBQ Shrimp recipe - you can actually find the ingredients on the RC site, but it is missing some things....I mix one stick of (salted) butter, about 2 tablespoons of Worchester Sauce, few dashed of Tabasco Sauce, about a table spoon of dried parsley, and about 2 table spoons chopped garlic...set in fridge until ready to use - will last a couple weeks easy. When it comes time to cook the shrimp I will heat the pan to medium high (closer to high) add olive oil....the shrimp is lightly seasoned with Zataran's blackened seasoning. Add shrimp to pan and go until it starts to get near opaque in color (about 5 minutes - flipping about 3 minutes in)...then add a shot of chardonnay wine...reduce to half. Once that is done I lower the heat just a bit and add 1/3 cup heavy cream and while stirring let that reduce some adding chopped green onion stalks. Then I add the BBQ butter mixture outlined earlier in small chunks to help it melt faster....keeping the heat the same.Once it is melted it's ready to serve
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