Ditch the diet, because this one is worth it!
First up - the shrimp. Remove the shell except for the tail, and slice down the back to remove the vein. Personally, I like a deeper slice from head to tail so the shrimp flares out a bit when cooked. Swirl a bit of olive oil around in a pan — we like cast iron — and give it a minute to heat up. Add your shrimp, being careful not to crowd them. Wait 1-2 minutes, reduce the heat to medium and turn them over, then and add some chopped green onion. Cook for 1-2 more minutes.
Add a half cup of dry white wine to your shrimp and allow to reduce by half. Then add the heaping cup of BrewBQ butter. Reduce the heat and stir until your shrimp are cooked through, but not overdone. You don’t want tough shrimp! Pour in a warmed, fancy bowl and enjoy immediately with your favorite crusty baguette. Completely company-worthy!
Thanks to Food.com and Sandi from California for this amazing recipe!