1 ounce butter
5 ounces (50 – 60 count) shrimp, peeled and de-veined
4 kalamata olives
2 ounces sun-dried tomatoes
1/4 of the Bonefish Grill lime-tomato-garlic sauce (recipe follows)
2 ounces feta cheese, crumbled
chopped parsley for garnish
Add butter to saute pan, tilting pan to coat. Pour excess butter out. Saute shrimp, olives and sun-dried tomatoes until shrimp turn opaque.
Add 1/4 of the lime tomato garlic sauce. Toss the sauce with shrimp and vegetables and remove the pan from the heat.
Pour all onto an appetizer plate. Top with crumbled feta and a pinch of parsley.
For Lime-tomato-garlic sauce ( makes enough for 4 servings )
Place in a saucepan:
1/2 cup roughly chopped sun-dried tomatoes
1/2 cup roughly chopped fresh tomatoes
1/4 cup lemon juice
juice from 2 limes
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoon granulated sugar
Stir and let cook until reduced in volume by half.
Add : 1 cup heavy cream 2 teaspoons salt
1 teaspoon white pepper
Stir and let simmer until the mixture thickens. On medium to low heat, slowly add: 2 tablespoons butter (cut into small pieces) Stir until melted. Remove pan from heat when all of the butter is incorporated.