Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 teaspoon Essence
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 tablespoons chopped garlic
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 1/4 cup dry white wine or Vermouth
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chiffonade basil
• 1 loaf Garlic Bread, recipe follows
• Finely grated Parmesan cheese, garnish

Directions

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise

1 stick unsalted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup finely grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced fresh parsley

1 teaspoon dehydrated garlic flakes, recipe follows

1/2 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

Serve hot.

Dehydrated Garlic Flakes:

1 head garlic, peeled and thinly sliced

Preheat the oven to 120 degrees F or the lowest setting. Line a large baking sheet with parchment paper.

Spread the sliced garlic on the baking sheet and bake until completely dried and lightly browned, about 3 hours.

Remove and let cool completely. Store in an airtight container in a cool, dark place.