Serves 2 for dinner or 4 as an appetizer
1 pound of shelled fresh shrimp
(set aside)
Prepare whatever fresh herbs you have available and want to use - I used a few julienned basil leaves, a few oregano leaves, and a little Italian parsley
1 garlic scallion, minced (I love to use my ulu to mince herbs.)
Dash fresh lemon juice
Pinch of crushed red pepper flakes
Sea salt to taste
White wine – chardonnay or sauvignon blanc, rhubarb wine is wonderful as well
Chives for garnish
1 tablespoon olive oil
1 tablespoon butter
Melt oil and butter in a medium size saute pan over medium high heat. Add shrimp and cook for barely 1 minute. Add remaining ingredients except wine. Cook a minute more, then add a generous splash of wine and set to flame if you are experienced with this. If not, cook an additional minute to let sauce thicken up. Serve immediately garnished with diced chives.
Bon appétit!
