3/4 cup plus 2 tablespoons good quality olive oil
1 link fresh andouille sausage, meat removed from casing and crumbled
2 tablespoon minced shallots
1 tablespoon minced garlic
2 cups breadcrumbs or Panko (fresh or store-bought), finely ground
2 teaspoons Emeril's Italian Essence or other Italian seasoning
Zest of 1 lemon plus juice of 2 lemons
1 cup dry white wine
Salt and pepper
1 to 1 1/2 pounds Florida rock shrimp, shell-on, split and de-veined (about 2 dozen)
1 tablespoon Worcestershire sauce
1/4 cup minced fresh parsley
2 tablespoons unsalted butter
1/4 cup minced chives or chervil
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