Recipe - Grilled Prawns W White Beans Rosemary Mache And Mint Oil

24 lg Shrimp; with shells and
1 Head left on
12 Whole Green onions
Olive oil; for brushing
Bayou Blast; see * Note
1 cup Dry white wine
Juice of 3 lemons
2 tablespoon Minced garlic
1 tablespoon Minced shallots
1 teaspoon Salt
Freshlyground black pepper;
to taste
1 ds Worcestershire sauce
1 ds Hot pepper sauce
One half cup Heavy cream
2 Sticks Unsalted butter; room
temperature,
Cut into bits
2 tablespoon Black caviar
1 tablespoon Finelychopped fresh parsley

* 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