Shrimp with Garlic and Capers

Serves 4

1 ½ pound shrimp, peeled & deveined

3 teaspoons olive oil

1 tablespoon garlic, minced

¼ cup dry white wine

2 tablespoons parsley, chopped

2 tablespoons lemon juice

2 tablespoons capers, drained

2 teaspoons butter

Season the shrimp with salt and pepper. Heat 2 teaspoons olive oil in a large non-stick skillet. When almost smoking, add the shrimp and cook at high heat until pink and just cooked, about 2 minutes per side.

Transfer the shrimp to 4 plates and cover to keep warm.

Add the remaining teaspoon olive oil and the garlic to the skillet and cook over medium-high heat while stirring. After about 1 minute, when the garlic is lightly browned, add the white wine and parsley. Using a wooden spoon, stir to dissolve caramelized particles on the bottom of the pan. Simmer for less than 1 minute and add lemon juice, capers and 1 tablespoon water to the pan. Cook for another minute, whisk in the butter and pour over the shrimp.

Serve immediately.

249.4 Calories

8.2 Fat

35.3 Protein

4.4 Carbohydrate

264 Cholesterol

320 Sodium