Shrimp Longhi

GARLIC TOAST

2 cloves garlic, minced
2 tablespoons butter
2 pieces of crusty Italian or French bread

Preheat broiler.  Sauté garlic in butter for 2 or 3 minutes.  Dip bread into garlic butter and place under the broiler until lightly browned.  Put garlic toast on a serving platter

SHRIMP

12 large shrimp (1 pond), rinsed, peeled and deveined

1/4 cup all-purpose floor
3 tablespoons butter
1 tablespoon olive oil
1 cup wine
1 ounce lemon juice
4 to 6 tablespoons cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 cup chopped basil

Dredge shrimp in flour to lightly coat them, shaking off any excess flour, in a sauté pan, combine butter and olive oil over medium heat.  When the butter is foamy, add the shrimp to the pan and sauté for 3 to 5 minutes, until shrimp is cooked.  Remove shrimp from the pan and pour out any excess butter.  Return the pan to medium hear and deglaze with the white wine; reduce for 2 or 3 minutes and then add the lemon juice.  Reduce liquid by half (approximately 3 minutes), Then stir in 3 tablespoons cold butter chunks.  Add more butter to the sauce 1 table spoon at a time until the sauce becomes emulsified.  The sauce should not be thick but just coat the back of a spoon.  Add tomato and basil.  Return the shrimp to the pan for 30 seconds and toss.  Put shrimp on the garlic toast and pour over sauce.

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