INGREDIENTS

INSTRUCTIONS

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  03-21-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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