Serves about four
2 pounds unpeeled large fresh shrimp
Two bulbs shallots
About 1 whole garlic bulbs
1 cup butter, melted
1/2 cup dry white wine
Juice of two lemons
Halved cherry tomatoes
(Olive oil to sauté the above if cooking separate)
Few tablespoons chopped fresh dill
Sour dough bread loaf, sliced and toasted with small amount butter.
❖ Peel shrimp and devein, Set aside.
❖ Sauté shallots and garlic in butter in a large skillet over medium heat 2 minutes or until tender.
❖ Add shrimp, wine, lemon juice and next 3 ingredients. Cook over medium heat 5 minutes or until shrimp turn pink, stirring occasionally. (Chef's note: The olives, tomatoes & capers can be sautéed separately if desired).
❖ Place toasted sour dough slices in bowls or plates. Spoon shrimp mixture over each sour dough slice and sprinkle with feta cheese and serve immediately. Top with dill
Recipe courtesy of Rita Campbell ~ thanks Rita!