Ingredients for 2 servings:
1. 1 1/2 lbs large shrimp, peeled and deveined
2. 1 teaspoon Emeril’s Original Essence
3. 4 tablespoons unsalted butter
4. 2 tablespoons olive oil
5. 3 tablespoons fresh garlic, chopped
6. 1/4 teaspoon salt
7. 1/2 teaspoon pepper
8. 1 pinch cayenne pepper
9. 1/4 cup dry white wine or 1/4 cup dry vermouth
10. 2 teaspoons lemon juice
11. 1/2 teaspoon Worcestershire sauce
12. 1/2 teaspoon lemon zest
13. 1/4 cup green onion, chopped
14. 2 tablespoons fresh parsley
15. 2 tablespoons basil
16. 1 loaf garlic bread
17. 2 tablespoons parmesan cheese, grated fine, to garnish

Directions:
1. In bowl, lightly season shrimp with essence.
2. In large skillet or saute pan, melt butter and heat oil over med heat.
3. Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes.
4. Add wine and bring to boil.
5. Cook, stirring occasionally, until wine is reduced by half.
6. Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink.
7. Stir in parsley and basil, remove from heat.
8. Season to taste.
9. To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.