3 tbsp garlic, minced
2 tbsp extra virgin olive oil
4 tbsp butter
½ cup white wine
2 ½ lb shrimp (26-30 ct)
3 tbsp freshly squeezed lemon juice
a dash of tobacco
2 tsp chopped fresh parsley
salt and pepper to taste
Sauté the garlic in the olive oil and butter just until the garlic ”blooms.” Add the wine and tobasco and stir.
Add the shrimp and a pinch of salt. Stir to coat the shrimp with the oil mixture and cook until the shrimp are pink. About 3-5 minutes.
Add the lemon juice, parsley and salt and pepper to taste.
Arrange the shrimp over cooked rice and top with the sauce from the pan.
Serve with warm crusty bread.