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Instructions |
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Preheat the broiler. Heat the olive oil and 2 tablespoons of butter
in a large ovenproof skilled over medium heat. Add the garlic,
1/2 teaspoon of salt and the red pepper flakes and cook 1 to 2
minutes; remove from heat. Brush both sides of the bread with
some of the garlic mixture and arrange on a baking sheet. Broil
the bread until toasted, about 1 minute per side. Divide bread
among 4 bowls.
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Place the skilled with the remaining garlic mixture over high heat.
Add the shrimp and toss to coat, then stir in the wine and lemon
zest and juice. transfer to the broiler and cook until the shrimp are
pink, about 3 minutes. Transfer the shrimp with a slotted spoon to
the bowls.
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Return the skillet to high heat and boil the cooking liquid until
slightly thickened, 1 to 2 minutes. Stir in the parsley and chives.
Whisk in the remaining 1 tablespoon of butter and simmer 1 to 2
more minutes; pour over the shrimp. Serve with lemon wedges
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Originally Submitted
6/20/2010
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