WINER OF OUR DESIGNERS DISH CONTEST

Shrimps
24 large shrimp / cleaned and deveined
7 tablespoons EVOO (extra virgin olive oil)
4 garlic cloves, thinly sliced
3 shallots, finely chopped
1/4 cup fresh lemon juice
1/2 cup Limoncello
Salt to taste
Fresh black pepper
Fresh chopped parsley and lemon zest for garnish
3 pats of butter when you add the shrimp

Rice
1 cup of Jasmine rice / 2 cups spring water - cook to directions
1 tablespoon oil
Dash of salt

• Sauté garlic and shallots in EVOO in hot large skillet over medium heat one minute or until golden brown
• Add 3 pats of butter, then add shrimp
• Sauté 2 or 3 minutes until shrimp is pink
• Turn shrimp, and cook one additional minute
• Remove shrimp with slotted spoon
• Add lemon juice and Limoncello to skillet: Cook over high heat until reduced by two thirds about two or three minutes
• Return shrimp to mixture - stirring until coated

Serve over Jasmine rice
Garnish with parsley and lemon zest

ENJOY !