Serves: 2 to 3
INGREDIENTS
- 1 pound (about 16 to 20) peeled and deveined extra large shrimp
- 4 ounces unsalted butter
- 4 cloves peeled garlic, minced
- 1 shallot, minced
- 1 tablespoon Fairway kosher salt
- 1 tablespoon Fairway black pepper
- 4 ounces white wine
- 1 tablespoon Fairway dried oregano
- 1/2 bunch parsley, chopped
- 1 lemon
DIRECTIONS
- Heat saute pan, and add butter.
- When butter is melted down, add in the minced garlic and shallot.
- Saute for 2 minutes on medium to high heat, and add in salt and pepper.
- Add the shrimp, and toss them around in the pan.
- Add in the white wine, and cook everything until the smell of the alcohol is gone.
- Toss in the oregano and half of the parsley.
- Cut the lemon in half, and squeeze half of it in the pan.
- Remove the pan from the heat, and plate the dish.
- Garnish with the remainder of parsley and the rest of the lemon (cut it in rings or in half-moon slices before plating).
