• 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

1. Place non-stick pan over high heat.
2. Once hot add butter and swirl to melt.
3. Add shrimp in one layer {split recipe in half if needed and do in batches}.
4. Season shrimp with blackened seasoning.
5. Allow shrimp to cook for 1-1 ½ minutes or until slightly charred and pink around edges.
6. Flip each shrimp, keeping in one layer with cook side up.
7. Add green onion, remove from heat, leaving burner on medium high.
8. Add garlic chili sauce, white wine, lemon juice, sesame oil and butter.
9. Return to heat, toss/stir to incorporate.
10. Once butter is half melted remove from heat, continue to toss/stir to melt.
11. Place in individual bowls or on a serving platter, making sure to add sauce to each.
12. Garnish with cilantro and sesame seeds.