* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat grill or light a barbecue. Cut shrimp down back to devein, then thread them on 4 skewers, leaving on heads and shells. Sprinkle shrimp and whole green onions with about 2 tablespoons olive oil and 2 tablespoons Bayou Blast. Set aside while you prepare sauce. In a saucepan combine wine, lemon juice, garlic, shallots, salt, pepper, Worcestershire sauce and hot pepper sauce and bring to a boil. Reduce until liquid has nearly evaporated. Add cream and reduce by half. Reduce heat to medium and whisk in butter bit by bit. When all butter has been added, remove from heat, but continue whisking until all butter is incorporated; season to taste with salt and pepper. Keep warm, set over a pan of hot water; do not let sauce get too hot or it will separate. Grill shrimp and green onions. Onions will cook very quickly -- watch carefully to make sure they don't char. Cook shrimp about 4 minutes per side. To serve, stir caviar into lemon sauce. Place shrimp skewers on warmed dinner plates and top with grilled green onions. Drizzle sauce over each plate and sprinkle with parsley. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-098 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-21-1998