Loaded with fresh shrimp and a perfect balance of buttery goodness and a kiss of citrus, you’ll want to sop up every bit of this dish’s sauce with a DLM French Baguette!
2 Tbsp butter
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
4 garlic cloves, minced
Red pepper flakes to taste
½ cup white wine or broth
Sea salt and black pepper to taste
1.5 lbs North Carolina shrimp, peeled & deveined
Juice of ½ lemon
Chopped parsley for garnish
In a large sauté pan over medium heat, melt the butter with the olive oil. Add the garlic and red pepper flakes until fragrant, about 1 minute. Add the wine or broth, salt, and pepper and bring to a simmer. Let reduce by half, about 2-3 minutes. Add the shrimp and sauté until they just start to turn pink, about 2-4 minutes. Squeeze the lemon juice over the shrimp and garnish with parsley if desired.
SERVINGS: Serves 4
ALLERGENS: Milk, Shellfish