Scampi with garlic, chilies and nepitella
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Jumbo shrimp (12 pieces) |
| 4 | tablespoons | Virgin olive oil |
| 4 | Cloves garlic, thinly | |
| Sliced | ||
| 4 | Hot red jalapenos, seeded | |
| And thinly sliced | ||
| ½ | cup | Dry white wine |
| 4 | tablespoons | Extra virgin olive oil |
| ¼ | cup | Fresh mint leaves |
| ¼ | cup | Chopped fresh fennel fronds |
Directions
Split shrimp in half lengthwise.
In a 12-inch to 14-inch saute pan, heat oil until smoking. Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown. Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minute. Add mint and fennel and toss through. Pour in warm serving bowl and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5718