Shrimp and garlic go together like love and marriage; they are a truly cosmic combination.  Serve this with a big salad and a crusty loaf of bread to sop up the delicious sauce.  While you’re at it, drink an ice cold beer or a glass of white wine and have fun eating - you have permission to lick your fingers!

Crushed Red Pepper Flakes, Shallots Freeze Dried

2 tablespoons olive oil
5 garlic cloves, thinly sliced
2 tablespoons shallots freeze dried
2 pounds large shrimp, in the shells, head on
1 cup dry white wine
1 tablespoon chopped Italian flat leaf parsley leaves
1/2 - 1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 tablespoon unsalted butter
1 lemon or lime, quartered

Place a large skillet over medium heat and when it is hot, add the oil.  Add the garlic and shallots and cook until golden, 2 minutes.  Raise the heat to high, add the shrimp and cook until they are bright pink, about 2 minutes.  Set the shrimp aside and add the wine, parsley, red pepper flakes and salt to the pan, reduce the heat to medium and simmer until the sauce has reduced by half, 3 minutes.  Add the butter, add the shrimp and cook 3 minutes.  Serve immediately, garnished with the lemon.

Yield: Serves 4
Level of Difficulty: 2
Time: 15 minutes