RECIPE OF THE WEEK
BY LORI SHEMEK PH.D.

INGREDIENTS

• 1 lb raw shelled de-veined shrimp
• 3 cloves of garlic, crushed
• 2 tbsp lemon juice (preferably fresh)
• 2 tbsp dry white wine or vermouth
• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper
• 2 tbsp minced shallots (optional)
• 2 tbsp minced parsley (optional)
• Pinch of cayenne pepper or red pepper flakes (optional)

DIRECTIONS

1. Heat the skillet until hot.
2. While its heating, salt, and pepper the shrimp.
3. Add the oil, and swirl to coat.
4. Add the shrimp, and cook 1-2 minutes, stirring or turning it until it just turns pink – you’ll be cooking it a little longer at the end, so don’t worry if you’re not sure it’s done in the middle.
5. Turn the heat down, and add the butter to the pan.
6. If using shallot, cook it for about a minute.
7. Add the garlic, and red pepper. Cook until fragrant.
8. Add the wine, lemon juice, and lemon zest (if using).
9. Add the shrimp back to the pan, stir, and heat through.
10. Add parsley if you have it.