Seafood
Difficulty Rating – 3
Source Unknown
1 lb. unpeeled, medium-size fresh shrimp
2 Tbsp butter or margarine
1/4 cup extra virgin olive oil
1 head of garlic
1/2 cup dry white wine
2 Tbsp. white wine vinegar
1 Tbsp. lime juice
3 bay leaves
1 Tsp. salt
3 Tbsp. finely chopped fresh cilantro
1/2 Tsp. dried crushed red pepper
Clean, shrimp, leaving tails on; de-vein, if desired and set aside. Melt butter with oil in a skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture; sauté over low heat until soft, 10-15 minutes. Be careful not to burn garlic, it will taste bitter.
Stir in wine, vinegar, lime juice, bay leaves, salt and crushed red pepper. Cook, stirring constantly, 1 minute or until thoroughly heated.
Add shrimp; cook 5-6 minutes or just until shrimp turn pink. Toss in cilantro a minute or two before shrimp is done. Remove bay leaves before serving.
