This shrimp recipe is a luscious seafood dish.  If you really want to make it incredible, sauté 8 bay scallops with the shrimp!

1/2 cup all-purpose flour, for dredging

1 teaspoon fresh ground pepper

1 teaspoon Kosher salt

3 large eggs, well beaten with 1 tablespoon water

1/2 cup canola oil

16 jumbo shrimp, shelled, deveined, and butterflied with tails left on

2 large cloves garlic, crushed with side of large, heavy knife and finely minced

3/4 cup dry white wine (Chardonnay)

3 tablespoons fresh lemon juice

1/4 teaspoon fine sea salt or Kosher salt, or to taste

1 tablespoon Dijon mustard

3 tablespoons unsalted butter, at room temperature

2 teaspoon very finely chopped flat-leaf parsley

4 lemon wedges, for serving

1/2 lbs. Angel Hair pasta, cooked and kept warm

For garnish:

Shavings of parmesan or Romano cheese

1. Warm 4 serving plates in a low oven (175*F). Whisk the flour, pepper and salt in one shallow dish such as a pie pan and the beaten eggs with water in another shallow dish near the stove.

2. Dredge the shrimp in the flour, shaking off the excess.

3. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment. Let the shrimp rest on a platter for about 5 minutes so that the coating will set up.

4. In a 12-inch sauté pan, heat the oil over medium heat.

5. Add the garlic and sauté for about 1 minute, stirring constantly.

6. Place the shrimp, butterflied side down, into the hot oil. Cook undisturbed for 3 minutes or until pale and golden. (Cook the shrimp in batches, if necessary, to avoid overcrowding).

7. Remove the shrimp from skillet and increase the heat to medium- high.

8. Drain off all but about 1 teaspoon of the cooking oil.

9. Add the white wine, lemon juice and salt. Bring to a boil and cook for 1 minute.

10. Whisk in the mustard and simmer sauce until it is reduced by half, about 2 minutes.

11. Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.

To plate: 

1. Plate a serving of Angel Hail pasta on the warmed plates.

2. Skim and discard the garlic and spoon sauce over each serving.

3. Sprinkle the edges of the plates with fresh chopped parsley, place 4 shrimp on each plate and place a lemon wedge on the side, garnish with cheese shavings and serve at once.

Side dish suggestions:

A young greens salad with small spinach leaves, grape tomatoes and a zesty vinaigrette dressing, garlic breadsticks.

Makes 4 servings.

Recipe courtesy of Dae Thompson of Marietta, GA.

Photo courtesy of buzzofla.com.

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