Ruth's Chris BBQ Shrimp

1 ounce canola oil
1 pound (about 20) shrimp, peeled and deveined
1 Tablespoon plus 4 teaspoons green onions, white
parts only, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 Tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup (2 sticks) unsalted butter, cut into small chunks

Heat a large cast-iron skillet over high heat. Add oil,
then the shrimp and cook a few minutes until the
shrimp are just done (cook in batches if necessary).
Remove from heat and set aside. Add the 1 tablespoon
green onions and cook for 1 minute. Add the wine and
cook to reduce by half. Add the chopped garlic,
Worcestershire sauce, Tabasco sauce, cayenne pepper
and paprika. Shake the pan well. Cook for 1 minute
longer, then reduce heat to low. Slowly add the butter,
shaking the pan rapidly to melt all the butter. Add the
shrimp and toss well to coat. Divide the shrimp
among 4 small serving plates with deep edges and
ladle the BBQ butter over. Sprinkle each serving with
a teaspoon of chopped green onions. Serve
immediately. Makes 4 servings.