1 pound California shrimp
OR
1 pound California spiny lobster
1 teaspoon butter
2 teaspoons olive oil
3 cloves garlic, minced or pressed
1/4 cup Italian parsley, finely chopped
1/4 cup white wine
1/4 teaspoon salt and pepper
Juice of 1 lemon
GARNISH
Lemon wedges
Servings: 6
Melt butter and oil together in sauté pan. Add garlic, sauté for one minute, and add shrimp. Sauté for one minute, add wine, lemon juice, salt, and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley before serving. Serve with sauce over noodles or rice. Garnish with lemon wedges.
Suggested Wine: Chardonnay
OR
1 pound California spiny lobster
1 teaspoon butter
2 teaspoons olive oil
3 cloves garlic, minced or pressed
1/4 cup Italian parsley, finely chopped
1/4 cup white wine
1/4 teaspoon salt and pepper
Juice of 1 lemon
GARNISH
Lemon wedges
Servings: 6
Melt butter and oil together in sauté pan. Add garlic, sauté for one minute, and add shrimp. Sauté for one minute, add wine, lemon juice, salt, and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley before serving. Serve with sauce over noodles or rice. Garnish with lemon wedges.
Suggested Wine: Chardonnay
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