Ingredients

Scale

1 loaf sourdough or French bread, sliced 1 inch thick

2 Tbls. olive oil

20 large (16-20) shrimp, peeled and deveined

1 bunch of green onions, chopped

1⁄2 cup white wine

3 cloves garlic, chopped

2 Tbls. Worcestershire sauce

1 tsp. Tabasco sauce

1⁄2 tsp. cayenne

2 tsp. paprika

1 stick (1⁄2 cup) of butter, cut into tablespoons

Salt and black pepper, to taste

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Instructions

Heat grill over high heat. Grill each side of bread 2 -3 minutes until grill marks form. Remove from grill and set aside.

Place a large skillet over high heat. Add oil and cook shrimp until they are just done, 3 to 5 minutes. Remove shrimp and set aside.

Add green onions to the oil in the skillet and cook for 3 to 4 minutes. Add white wine and let simmer until it is reduced by half, 2 minutes.

When the wine is reduced, add garlic, Worcestershire, Tabasco, cayenne, and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks and slowly add into pan, shaking fast to melt butter. Add shrimp back to pan, and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Season with salt and pepper. Place shrimp in a large bowl alongside bread and enjoy.