CookTeaser

Serves 3

INGREDIENTS

1 Pound large (U-15 count) Shrimp, shelled & de-veined. I suggest
6 per person.
Salt
3-4 Garlic cloves, finely sliced
2 TB of Olive Oil
2-3 TB of Butter
2 TB finely chopped Parsley
1/2 Cup of White Wine
1/2 to 1 tsp Red Pepper Flakes
Freshly ground black Pepper to taste
1 TB Lemon Juice

METHOD

1. Heat a sauté pan on high heat. Reduce the heat to medium-high & add the Olive Oil and Butter. Once the Butter melts, foams up & subsides, add the Garlic & Red Pepper Flakes. Sauté for a minute, or until you see the edges of some of the Garlic just beginning to brown.
2. As soon as the Garlic begins to brown, add the Shrimp to the pan. Then add the White Wine and stir to combine & coat the Shrimp with the Butter, Oil & Wine. Spread the
Shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the Wine boil vigorously for 2-3 minutes.
3. Turn the Shrimp over, or toss them so the cooked sides are mostly facing up, & boil the Wine for another minute. Do not overcook the Shrimp. Remove from the heat, add the Parsley & toss to combine. Add the Lemon Juice & black Pepper.
4. Ready to plate