Chef Tasos from the Sheraton Fredericton Hotel. His gold medal winning appetizer is a memorable start to an even more spectacular dinner.
Add wine to a skillet and reduce by half. After reduction, add garlic, parsley, green onion and shrimp. Simmer shrimp mixture for about two minutes, then reduce heat to low and add softened butter to create a nice smooth sauce. Add salt, pepper and lemon.