Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California

1 pound shrimp (16/20 size)
2 cups Cajun BBQ sauce (see recipe below)
1/2 pound butter
1 tablespoon garlic
Juice of 2 lemons
2 ounces oil, vegetable or your favorite
1 bunch green onions
1 loaf French bread

Cajun BBQ Sauce
8 cups Worcestershire sauce
4 cups Crystal Hot Sauce
1 cup cornstarch
1 cup water
1 cup chopped rosemary
1 cup TAPS seasoning or Paul Prudhommes
    blackened Cajun-style seasoning
1 cup cracked black pepper

For sauce: Add Worcestershire and hot sauce to a heavy bottom pot and simmer until reduced by half. Mix cornstarch and water together, and add to boiling sauce. Whisk while sauce thickens and cook on low heat for one minute. Add remaining ingredients, cool, and store.

For shrimp: Heat clarified butter in hot saut?pan and add garlic and shrimp. Saut?until garlic is toasted.

Add the Cajun BBQ sauce and lemon juice, saut?until shrimp are cooked through, about 3-4 minutes. Remove from heat and whisk in whole butter, piece by piece, to avoid breaking sauce.

Divide evenly among four people as an appetizer. Present with one whole green onion laid across, and a hunk of French bread on the side.