Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Brothers Laurence and Michael Gottlieb grew up in Savannah, Georgia, and both have fond memories of bagging donuts and bagels from the age of 5 at their family's legendary Gottlieb's Bakery, opened in 1884. The bakery closed when the brothers were in high school, and the two went away to culinary school. Ten years later in 2003, they returned to a food-savvy Savannah and opened Gottlieb's Restaurant and Dessert Bar with their other brother, Richard, who runs the front of the house. The menu, which changes monthly, is a “twist on tradition,” said Laurence, with market-fresh creations that include plenty of Wild Georgia Shrimp. In a small sauté pan, melt butter over medium heat. Add green onion, pickled ginger and garlic. Cook gently until soft. Do not allow to color. Allow to cool. Combine cream cheese and goat cheese in a five-quart mixer bowl fitted with the paddle attachment mix on medium speed until well combined and softened (one to two minutes), or mix thoroughly using a wooden spoon. Add the cooled garlic mixture and continue to mix. Add the soy sauce, chili pepper sauce and sweet chili sauce. Add crab meat and mix again. Add three eggs slightly beaten, mixing until completely integrated. Season with salt and pepper, then refrigerate. This can be made up to two days in advance. To wrap the shrimp: Beat the remaining egg with two tablespoons of water or milk to make an egg wash. Place wonton wrapper on a cutting board. Brush the egg wash around the edges and place about one tablespoon of filling in the center. Then place one shrimp on the filling with the tail sticking out of the wrapper. Begin to wrap the shrimp in the wonton wrapper as if were you a wrapping a bottle of wine. Make sure to keep the tail sticking out. Fold the opposite side from the tail in before wrapping the whole shrimp. Create a seal with more egg wash if necessary. It's okay to pinch the edges together. It is important not to have any holes in the wrappers.Chill or freeze for five to 10 minutes. Fry at 375?F in about one inch of oil until golden brown. Drain on paper towels. Season to taste with salt. Serve with your favorite barbecue sauce or fruit sauce. 2 tablespoons butter 4 tablespoons green onions, thinly sliced 1 teaspoon pickled ginger, minced 1 tablespoon garlic, minced 1/2 pound cream cheese 1/2 pound goat cheese 3 tablespoons soy sauce 1 tablespoon chili pepper sauce 6 tablespoons Thai sweet chili sauce 1/2 pound jumbo lump blue crab 1 tablespoon sesame oil 3 eggs for filling 1 egg for wrap Kosher salt, freshly ground black pepper to taste 24 wonton wrappers 24 Wild Georgia Shrimp, de-veined and peeled to tip of tail Vegetable oil for frying