Recipes

Combine the shallots, 4 cloves of garlic and 2 tablespoons of olive oil in a mini-food processor or blender to make a smooth paste. Pour 6 tablespoons olive oil and remaining crushed garlic into a large skillet over medium-high heat. When the garlic sizzles, add about half the shrimp. Season with 1⁄2 teaspoon of salt and sauté until seared, about 1 to 2 minutes. Remove first batch of shrimp to a holding dish. Sauté the second half of the shrimp and add them to the holding dish. To skillet add the remaining 4 tablespoons of oil and the garlic-shallot paste and cook until the paste is so thick it almost sticks to the bottom of pan. Then add the white wine, lemon juice, 1 1⁄2 teaspoons salt and 4 tablespoons butter. Bring sauce to a boil until volume is reduced by half. Whisk in remaining butter, add shrimp and cook about 2 minutes. Garnish with parsley. Feeds four hungry fishermen if served over pasta.