The herb butter may be prepared ahead and even frozen until ready to use.
The Herb Butter
- ¼ pound lightly salted butter
- 1 tablespoon finely chopped parsley
- 1 teaspoon lemon juice
- 1 drop of Tabasco sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon sea salt
- ½ teaspoon finely chopped shallots
- ¾ teaspoon finely chopped garlic
The Shrimp
- ½ pound raw shrimp (8 - 10 pieces)
- 1 tablespoon butter
- 2 tablespoons dry white wine
Begin by preparing the Herb Butter
Soften the butter at room temperature for 1 hour. Whip the butter and all the other ingredients together with an electric mixer, food processor, or with a wire whisk. Cover and refrigerate until time to use.
To prepare the Shrimp
Preheat your oven to broil.
Peel and devein the shrimp.
Butter a flameproof baking dish, just large enough to accommodate the shrimp in a single layer, with the 1 tablespoon of butter. Arrange the shrimp; lightly salt and pepper. Add the white wine, place over direct heat and bring to a boil. After the wine boils turn the shrimp over, allow to cook for less than 1 minute, and remove from heat. Be careful not to overcook.
Dot the shrimp with 2 tablespoons of the garlic and herb butter and place under the broiler until the butter melts. Serve at once.
Variation: Substitute lobster tails or prawns.
