Shrimp with Garlic, Chilies and Herbs
2 lbjumbo shrimp, peeled and deveined
1/2 colive oil, extra virgin
4 clovegarlic, thinly sliced
4red jalapeno peppers, seeded and thinly sliced
1/2 cdry white wine
1/4 cfresh mint leaves
1/4 cfennel fronds, chopped
3 Tbspmarjoram leaves, fresh
How to Make Shrimp with Garlic, Chilies and Herbs
- Split the shrimp in half lengthwise.
In a 12-inch saute` pan heat 1/4 cup olive oil until smoking. Add shrimp, garlic and jalapenos and cook until shrimp has turned bright pink on one side but the garlic is still light brown, 4-5 minutes.
- Add wine and remaining olive oil. Turn shrimp over and cook 2-3 minutes more, until bright pink all over and still flexible.
- Add mint, fennel and marjoram and toss through. Pour into a warm serving bowl and serve.
- We eat this several ways. My favorite is straight from a bowl with a great bread to sop up the cooking juices or served over linguine or capellini.