Cape Fear Shrimp Saute

  • 3 lbs. shrimp, peeled and deveined
  • 1/4 lb. butter
  • 4 cloves minced garlic
  • 2 to 3 minced shallots
  • 1/4 c olive oil
  • 1/2 c white wine
  • 1/4 c lemon juice
  • 3 to 4 tbsp. blackening spice mix
  • 2 to 3 tbsp. chopped parsley

In a large skillet, heat the oil and the butter until bubblely.

Add the garlic and the shallots, cook until the vegetables are clear.  Add the shrimp, cook until slightly pink.  Add the wine, lemon juice and spices.  Cook for 2 to 3 minutes.  Garnish with chopped parsley.