Shrimp Tasos

    Chef Tasos from the Sheraton Fredericton Hotel. His gold medal winning appetizer is a memorable start to an even more spectacular dinner.

• 12 jumbo shrimp, peeled and cleaned
• 1/2 tsp. garlic, minced or pressed
• 2 tsp. chopped fresh parsley
• 3 T sliced green onions
• juice of 1/2 lemon
• 3 T softened butter
• 2 oz. white wine
• salt and pepper to taste

   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.

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