INGREDIENTS

INSTRUCTIONS

Remove the dark intestinal veins from the shrimp. As you do, make  each
cut deep enough to butterfly the shrimp, so each can be opened  flat
like a book. Fill a bowl with ice water, add the sea salt and  the
butterflied shrimp, and let stand for 15 minutes to bring out  some of
the briny flavor of the shellfish. (Removing their shells  robs the
shrimp of some of their natural flavor.) Drain and dry  thoroughly with
a cotton kitchen towel.  In a large skillet over medium heat, warm the
olive oil. Add the  garlic and hot pepper and sautee gently until the
garlic softens but  is not browned, about two minutes. Add the shrimp,
placing them  opened flat on the bottom of the pan so they do not curl
too much.  Sautee, turning once, until they are opaque, about two
minutes on  each side. Add the wine, stir and cook for an additional 30
seconds  to allow alcohol to evaporate. Remove and discard the whole
peppers,  if using. Sprinkle with parsley and serve immediately.
Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add
the wine and proceed with the recipe. Recipe By     : The Little
Dishes of Italy: Antipasti  Posted to EAT-L Digest 12 October 96  Date:
Sun, 13 Oct 1996 13:06:46 -0400  From:    "Sharon L. Nardo"
<snardo@ONRAMP.NET>  NOTES : Gamberi in Padella (Garlicky Pan-Roasted
Shrimp) c 1996  thrive@the healthy living experience  all recipes: "The
Little Dishes of Italy: Antipasti" by Julia Della  Croce c 1993  Here
is one of the most popular ways for cooking shrimp in Italy  and
throughout the Mediterranean.  Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

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