1 lb medium shrimp, peeled
1 tbsp. Liquid Gold Robust EVOO or Liquid Gold Garlic Infused Olive Oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, chardonnay is lovely!
2 tbsp. Liquid Gold Sicilian Lemon White Balsamic or Grilled Lemon Balsamic
1 tsp. Italian seasoning - we love Epices de Cru Little Italy Blend
1/4 cup Liquid Gold Butter Infused Olive Oil
1 tbsp. parsley
1/2 cup grated Parmesan cheese
-Heat cast iron skillet and add EVOO.
-Add shrimp & cook until tender & no longer translucent, reduce heat. Remove Shrimp & set aside.
-Add garlic and cook 2-3 minutes. Be sure not to burn the garlic!
-Add white wine, then lemon balsamic vinegar
-Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
-Reduce heat to low, and add Butter Infused Olive Oil.
-Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
-Sprinkle with grated Parmesan Cheese and serve hot.