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1
In a small sauce pan melt your butter with the olive oil.
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2
When almost melted add all your herbs, lemon juice, hot sauce, worcestershire sauce, seasonings and finely chopped veggies.
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3
Keep heat at Med until your veggies start to look translucent.
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4
Add your wine and bring to a boil.
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5
Turn heat down to low and simmer for 6 minutes.
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6
If you want to go the extra effort you can slice along the tops of the shrimp with a sharp knife and de-vein them with the peel on.
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7
It takes a steady hand, but they end up easier to peel and soak up more of the flavors in the sauce.
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8
Use a clean dish rag under the shrimp to avoid slipping.
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9
This also takes longer and the shrimp is still amazing without this process.
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10
Spread your shrimp out on a baking dish.
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11
Pour your sauce over the shrimp.
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12
Place pan in the oven and broil for 5 minutes.
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13
Using a spatula carefully turn the shrimp over and broil on other side for another 5 minutes.
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14
More or less time on each side depending on size of shrimp.
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15
You might want to just flip them when the top side turns nice and pink.
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16
Over cooking = tough shrimp and that's not good.
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17
Divide into 4ths and serve in bowls.
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18
Make sure to get that sauce/juice in there to dunk your french bread into.
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19
A nice glass of Pino Grigio, and a small garden salad makes for a perfect meal.
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20
I made these for a dinner party and provided little bowls of water with slices of lemon for them to dunk and clean their hands in after.
