“When I grew up we would eat dishes like this over toasted bread but now I like this dish over cornbread. This recipe has both the sweet and savory tastes that I enjoy. ” – Jarvis Green

Serves 6 to 8

4½ lbs Louisiana shrimp (16/20 count), peeled and de-veined with tail on

1½ tsp kosher salt

1½ coarsely ground black pepper

3 Tbs Creole seasoning

1 Tbs thyme

1 tsp minced garlic

1⁄3 cup grapeseed oil

½ cup dry white wine

2 Tbs fresh lemon juice

2 Tbs Tabasco sauce

1 Tbs Worcestershire sauce

¾ cup unsalted butter, cold, cut into small cubes

1⁄3 cup fresh onions, chopped

1 tsp sugar

1⁄3 cup chopped parsley (for garnish)

Sliced lemons (for garnish)

Combine the salt and black pepper, Creole seasoning and minced garlic in a large bowl.

Add shrimp and toss well until coated with seasoning.

Heat a large sauté pan over medium high heat. Add grapeseed oil and shrimp and sauté for 1 minute.

Turn and cook for 1 minute, then add white wine, lemon juice Tabasco sauce, sugar and Worcestershire sauce and cook for 1-2 minutes.

Add butter to the pan and swirl until melted. Add chives and thyme and remove from heat.

Garnish with parsley (and sliced lemons if desired) and serve.