INGREDIENTS
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2 tablespoons olive oil
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2 tablespoons butter
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4 cloves garlic, minced
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1/4-1/2 teaspoon crushed red pepper
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1 pound raw jumbo shrimp (21 to 25 count), shelled, tails left on
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1/2 cup dry white wine
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1/4 teaspoon salt
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4 tablespoons coarsely chopped chives
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1 tablespoon fresh lemon juice
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Crusty bread