1tablespoonminced fresh garlicor more or less, to taste
½ to 1teaspoonred pepper flakesagain to taste
¼cupwhite winea sauvignon blanc, pinot gris or white vermouth all work well
½of a lemon
¼cupfresh minced parsley
Salt and freshly ground pepperwhite works here
In a large saute pan over medium-low heat, melt 1 tablespoon of the butter in the olive oil. Add the garlic and red pepper flakes; cook, slowly, for about 1 minute. Turn off the heat and allow to stand for 15 minutes while you prepare the shrimp.
Step 2Shell and devein the shrimp. (if using frozen, defrost). Butterfly by slicing almost in half lengthwise and open them up like a book. Sprinkle with salt and pepper (white pepper works well here).
When the shrimp are ready to cook, reheat the oil/butter/garlic over medium-low heat. When hot, add the shrimp and cook, stirring often, until just opaque and turning pink. Add the wine and cook for about 2 minutes, then stir in the remaining tablespoon butter; squeeze the lemon juice over and stir in the parsley. Remove from the heat and serve.