Ginger-Scented Shrimp

This one serves double duty as a Yumola part of your Super Bowl Feast, and a celebration of Mardi Gras!!
(serves 2-4)

1&1/2 lb. tail-on deveined jumbo shrimp
16 T. Kerrygold* butter, divided
1/4 cup Worcestershire sauce
1 T. minced garlic
1 T. peeled and minced fresh ginger root
2 t. Creole Seasoning
   (2 T. kosher* salt, 1 T. freshly* ground pepper, 1 T. smoked* paprika, 1&1/2 t. dried oregano,
    1&1/2 t. dried basil, 1&1/2 t. garlic powder, 1 t. onion powder, 1/2 t. cayenne pepper, and
    1/4 t. ground thyme)
1&1/2 t freshly cracked black pepper,
1/4 t. ground white pepper
Few dashes of Tabasco sauce
1/4 cup dry white wine
Juice of 1 lemon
Baguette, for dipping

Rinse the shrimp and set aside. In a very large skillet over med.-high heat, combine 12 T. butter, Worcestershire sauce, garlic, ginger, Creole seasoning, black and white pepper, and Tabasco. When butter is melted, stir in the white wine and shrimp. Cook 4 mins. or until shrimp are pink, turning occasionally to cook evenly. Stir in 4 T. butter and the lemon juice; cook until butter melts. Serve in shallow soup bowls with the baguette.

"Our hope and peace are found in Jesus."

GO BRONCOS!!!!!!

Love,

Machete Milletti