Great recipe. I halved the butter recipe and it was enough for a lb. of shrimp. I was out of paprika, so used Old Bay Seasoning instead. I would do that again! I also used crushed pepper instead of cayenne. Next time I will double the green onions, and use about 6 stalks. This was quick and easy. I served it with fried rice and a nice salad!
Made this last night, we loved it. I halved the recipe and added a tablespoon f DH's fave barbecue sauce when mixing up the butter, mainly because he kept looking at the recipe and doubting how it would be 'barbecue' (though after dinner he conceded it was tasty and didn't need it). Served with rice and green beans, crusty sourdough bread and the remainder of the white wine. Just wonderful!
I am usually hesitant to try a receipe without reading a review, but this looked good to me. Having made it, I will be making this ALOT more! I have never had this from this resturant, but have had barbecue shrimp in New Orleans. The shrimp was true New Orleans style. This shrimp is not pack any heat, despite the little cayenne and tabasco. The BBQ butter makes enough for about 3 or more pounds of shrimp. Just another reason to make it again!!
I can say that having worked at Ruth's Chris Steak House that THIS is exactly what the BBQ Shrimp taste like. The only thing that I changed was to add more Rosemary. I added a whole tablespoon and then ground it in my hand before adding it to the recipe. It didn't overpower the recipe at all.....ABSOLUTELY WONDERFUL!!!! HIGHLY RECOMMENDED!!!