• 2 lbs. Gulf Shrimp deveined and shelled
  • 1 bunch Scallions
  • 1 cup Unsalted Butter 
  • 1 tbs Worcestershire 
  • 2 tbs Bacon oil
  • 4 slices of cooked & chopped bacon
  • 1 tbs chopped garlic 
  • White wine

Spice Blend - 1 tsp of each of the following:

  • Rosemary (dry)
  • Garlic powder
  • Onion Powder
  • Coriander Seed
  • Old Bay
  • *Cayenne (1/2 tsp)
  • Thyme (dry)
  • Salt 
  • Pepper


  1. Mix spice blend ingredients together in a bowl and set aside.
  2. Pat dry shrimp of any excess liquid or moisture. Preheat an extra large skillet on high heat.
  3. Add bacon oil and shrimp to screaming hot skillet.
  4. Sauté for a minute and then toss in garlic and half bunch of cut and cleaned scallions.
  5. Carefully splash a couple of tablespoons of white wine and flambé until alcohol cooks down. And butter, Worcestershire and half of spice blend. Let simmer for 3 minutes occasionally folding over ingredients.
  6. Remove from heat.
  7. Cover with remaining scallions and bacon.
  8. Use remaining blend for extra table spice.
  9. Serve hot over rice, steak, chicken, fish.
  10. Cooking times may vary depending on size of shrimp.