COOKING SHRIMP

1. In a 10-inch sauté pan,heat the oil over medium high heat.
2. Season Naked Shrimp with Salt + Pepper.
3. Add to pan, shrimp should sizzle when they touch the pan.Do not overcrowd pan or move shrimp until ready to flip.
4. Cook 3-4 minutes until slightly browned.
5. Turn shrimp over with tongs & cook for an additional 1-2 minutes.
6. Remove shrimp & reserve them warm.

MAKING SAUCE

7. Add garlic & shallots to the pan and cook until softened, about 1 minute.
8. Add red pepper flakes, wine, and lemon.
9. Reduce over high heat until almost dry.
10. Add butter and “swirl” pan to melt and create a sauce. Do not boil.
11. Add parsley and reserved cooked shrimp. Bring to a quick simmer.
12. Coat with sauce and serve.

SERVING SUGGESTIONS

13. Serve over warm toasted garlic bread.
14. Toss with freshly cooked pasta.
15. Serve over rice pilaf.
16. Add fresh spinach,asparagus or small cannellini beans.
17. Try with sun-dried tomato and even feta cheese!

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