Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb + 1 tsp Garlic; chopped 1 c Dried sweet red peppers;
1/2 lb + 2 tsp Butter; softened . such as Anaheims; flaked
1/2 c Dry white wine 18 lg Shrimp; peeled deveined
2 tb Lime juice; divided . with the tails intact
1 tb Shallots; chopped Salt black pepper to taste
1/4 c Whipping cream Fresh basil or cilantro for
White pepper to taste . garnish

Place 1 Tbsp garlic in a saute pan with 2 tsp butter and cook over
medium heat until dark brown; set aside.

Combine the wine, 1 Tbsp lime juice, shallots and remaining tsp
garlic in a small pan and cook over medium heat for 3 to 4 minutes.
Add the cream and cook 2 to 3 minutes. Remove from the heat.

Cut the remaining 1/2 pound butter into small pieces and whisk into
the cream mixture with a wire whisk, bit by bit, until all is
incorporated. Return to the heat and whisk in the remaining lime
juice, roasted garlic and white pepper. Set aside.

Place the pepper flakes in a flat dish. Season the shrimp with salt
and black pepper as desired, then press the shrimp firmly into the
pepper flakes until coated evenly. Heat a dry, nonstick skillet over
medium heat and add the shrimp. Saute until done; do not overcook.
Divide the shrimp amongst 6 plates and spoon the garlic butter sauce
over them. Garnish with basil or cilantro.

** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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