Shrimp Longhi

Garlic Toast

• 1 tablespoon butter, melted
• 1 garlic clove, crushed
• 2 slices crusty Italian bread, about 1 inch thick

Shrimp

• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined (about 12 large shrimp)
• 1/4 cup flour
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 cup white wine (I used Pinot Grigio)
• 2 tablespoons lemon juice
• 4-6 tablespoons butter, cut into 1T pieces
• 1/4 cup fresh basil, minced
• 1 tomato, seeded and diced

Directions

1. 1

   For garlic toast, preheat broiler.

2. 2

   Saute garlic in butter for 2-3 minutes.

3. 3

   Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.

4. 4

   Put each slice of bread onto a serving plate and set aside.

5. 5

   In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.

6. 6

   Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.

7. 7

   Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.

8. 8

   Remove shrimp from pan and pour out any excess butter.

9. 9

   Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.

10. 10

    Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.

11. 11

    Add basil and tomato to the pan and stir.

12. 12

    Return shrimp to the pan and toss.

13. 13

    Put shrimp on garlic toast and pour sauce over the shrimp.