Makes 4 servings.
20 large (16/20) shrimp, peeled and deveined
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Lea & Perrins Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
Using a large skillet, heat a bit of oil on high and cook shrimp until they are just done. Once done, remove shrimp and set aside on a large platter. Add green onions to the skillet (do not clean skillet yet) with the white wine and let simmer until reduced by half. Then, add chopped garlic, Worcestershire, Tabasco, cayenne, and paprika. Shake the pan well and cook for 1 minute. Reduce heat to low.
Add another dash of oil back to the pan mix as well as add shrimp back to pan. Toss until shrimp are coated in the seasoning. Ta da!