From Executive Chef Mary Ann Vitale Ingredients:
1 1/2 pounds Mexican white shrimp (16/20 Count)
10 Garlic cloves, thinly sliced
3 tablespoons Butter, unsalted
3 tablespoons Olive oil
1/2 cup Italian parsley, rough chop
2 tablespoons Dry white wine
2 tablespoons Fresh lemon juice
Salt and freshly ground pepper to taste
1/8 teaspoon of Red chili pepper flakes, optional
Gremolata Ingredients:
1 1/2 cups Italian parsley, finely chopped
Zest of 1 fresh lemon
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
3 garlic cloves, finely minced to a paste
Mix Gremolata ingredients together, season to taste with salt and pepper; set aside.
Method:
In a large hot skillet, melt the butter in the olive oil, then add the garlic and shrimp. Season with salt and pepper and add chili pepper flakes. Sauté for just a few minutes or until the shrimp are slightly golden -- NOT more than 1 1/2 to 2 minutes total. Remove the shrimp from the pan; add the wine and lemon juice.
Deglaze:
Stir until all brown bits are loose and the wine and juice have dissipated. Return the shrimp to the pan, toss in the parsley, and stir to combine. Pour out onto a platter and sprinkle with the gremolata. Serves 4-6.