3 cloves garlic
2 sticks (1 cup) unsalted butter
3 tablespoons Louisiana hot sauce
3 tablespoons Creole seasoning
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
Zest and juice of 1 lemon
8 ounces slab bacon, cubed
3 pounds peeled medium shrimp (16/20 count)
1 cup white wine
6 tablespoons chopped fresh parsley
1 bunch green onions, chopped
6 tablespoons micro basil
1 tablespoon apple cider vinegar
1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 toast points
For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended.
For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions.
For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper.
To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons.