¼ cup Olive Cart extra virgin olive oil
3 TBSP Butter
1 ½ Lb. Peeled and deveined shrimp
3 or 4 Garlic Cloves, minced
1/3 cup dry white wine
¼ cup chopped parsley
2 TSP fresh chopped oregano, or 1 tsp dry
3 TBSP Lemon Juice
Salt and Pepper
Olive Cart South Haven 25 Year Aged Balsamic Vinegar
1. Heat pan to high temp, when hot, add olive oil and butter. When they are hot, add the shrimp and Sauté, tossing often for 1 min. Add Garlic and sauté for another min or 2 until the shrimp just turn pink. Don't overcook the shrimp. Watch your time carefully in this step. There is still more cooking time in step 2. Most people cook the shrimp too much. This recipe calls for medium shrimp. I like to use large, and add 30 seconds or so to the time.
2. Reduce heat to medium. Add Salt and Pepper to taste, then add the wine. Bring to a low boil. Reduce heat to simmer and cook for 2 more minutes. Add parsley, oregano, lemon juice and mix with the shrimp. Drizzle with a few drops of delicious Balsamic Vinegar. Serve immediately, with a pasta side dish.
