Mom’s Shrimp has been on my menu since our opening day as the Reel Inn Grille in the Ocean City Marlin Club.  This is what my mom Loretta made on Sunday afternoons when my brother and I would come home from Loyola College to eat.  I think we liked dipping the French bread she bought more than the shrimp. MOM’S SHRIMP (serves four as a teaser) -1# 16/20 Tail-on peeled and deveined Shrimp -2 tablespoons clarified butter, canola or extra virgin olive oil -1 cup dry white wine -Garlic butter (recipe follows) -16 pieces or so of warm Crusty bread Preparation: Heat sauté pan until very hot, then add clarified butter or oil, add shrimp and sauté (jump) in pan until 1⁄2 way done, deglaze pan with white wine, reduce 30 seconds, whisk in 3⁄4 of the cold garlic butter in the pan alternately on and off the heat until emulsified.  This should make creamy sauce; do not heat too long or too hot because the sauce will break.  Serv... » Click here for the full story.