BBQ Compound Butter
Soften butter to room temperature. Place the butter in a food processor with all the rest of the ingredients and blend until smooth. Remove and chill completely.
Yield 2.25 Pounds
BBQ Butter Sauce
In a saucepot add the beer and reduce by half. Add the cream and reduce the cream by half to three quarters. Remove from the heat and slowly add the BBQ butter stiring until all the butter is incorporated. Adjust the seasoning if needed with salt, pepper, lemon or Tabasco. Hold for service.
Yield 1 Quart
Shrimp
Season both sides of the shrimp with salt, pepper and blackening spice. Place the oil in a sauté pan and heat over medium high heat until almost smoking. Add the shrimp and sauté until just translucent in the center and crisp on the outside, remove from the heat, and hold for service. Place bread in the center of the plate, pour the sauce around the bread and place the shrimp around the plate. Garnish with the crispy onions and the green onions.
Source: Recipe compliments of Ocean Garden Products, Inc.and Executive Chef Gregg McCarthy, Atlanta
