Ingredients
| 24 | jumbo shrimp | | 3 tbsp. | olive oil | | 2 tbsp. | butter | | 1 clove | garlic, crushed | | 2 | anchovy fillets, mashed or | | 1-1/2 tsp. | anchovy paste | | 1 tsp. | lemon juice | | 1/3 cup | dry white wine | | 1 tbsp. | fresh parsley, minced | | Salt and pepper, to taste | | 1 tbsp. | tomato paste |
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Instructions
Shell and devein shrimp. In a skillet, heat oil and butter. Saute shrimp over mederately high heat for about 2 to 3 minutes, until they turn pink. Turn them over once during cooking. Do not overcook. Remove shrimp from skillet and keep warm.
Add all other ingredietns to skillet. Blend will and cook over high heat while stirring for about 2 minutes, until sauce is smooth and reduced by about half. Place shrimp on a serving dish and spoon sauce over. Serve.
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