- 2 Tablespoons-Unsalted Butter
- 1 Pound-Shrimp {21/25} shell on, split back
- To Taste-Blackened Seasoning
- 3 Each-Green Onions-1 inch cut
- ½ Cup-Garlic Chili Sauce
- ½ Cup-White Wine
- 2 Tablespoons-Lemon Juice
- 2 Teaspoons-Sesame Oil
- 4 Tablespoons-Unsalted Butter
- To Garnish-Cilantro
- To Garnish-White Sesame Seeds
- To Serve-Grilled/Toasted Bread-sliced
Directions
- Place non-stick pan over high heat.
- Once hot add butter and swirl to melt.
- Add shrimp in one layer {split recipe in half if needed and do in batches}.
- Season shrimp with blackened seasoning.
- Allow shrimp to cook for 1-1 ½ minutes or until slightly charred and pink around edges.
- Flip each shrimp, keeping in one layer with cook side up.
- Add green onion, remove from heat, leaving burner on medium high.
- Add garlic chili sauce, white wine, lemon juice, sesame oil and butter.
- Return to heat, toss/stir to incorporate.
- Once butter is half melted remove from heat, continue to toss/stir to melt.
- Place in individual bowls or on a serving platter, making sure to add sauce to each.
- Garnish with cilantro and sesame seeds.