Created by Chiffon on May 5, 2012
Step 1: For the white cream sauce: Heat 2 tablespoons oil in a medium saucepan over medium heat. Add minced onion, garlic and cayenne and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. When reduced by half dd the heavy cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified (if you want a really smooth sauce then strain it). Season with salt and pepper to taste; set aside.
Step 2: For the shrimp: Whisk together 1/2 cup oil with the paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator 2 hours tossing the shrimp a few times with a spoon during that time.
Step 3: Heat the grill to high. Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side.
Step 4: Spoon some of the sauce on a large platter, top with the shrimp. Drizzle with more of the sauce. Sprinkle with green onion. (this is TO DIE FOR!)