Ingredients
1 pound peeled, deveined medium-size fresh shrimp
2 tablespoons butter
2 tbs extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs
Preparation
Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.
Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated and garlic is softened. At this point you can turn off the heat and wait to continue until just ready to serve.
Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Garnish, if desired.
Note: If serving over pasta, remove bay leaves.
Yield 4 servings with pasta as main dish, about 6 as appetizer
