-Camarones with Cebollitas y Ajo

Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

Serves 8 people

Ingredients:

• 3 pounds unpeeled shrimp (16-20 shrimp/pound)
• 8 firm shallots thinly sliced crosswise
• 8 garlic cloves thinly sliced crosswise
• 1/3 cup light olive oil + 1 tablespoon
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• ½ lime

Directions:

• Rinse shrimp in ice-cold water. Pat dry with clean cloth and cut in half lengthwise-place in glass bowl.
• Mix together sliced shallots, sliced garlic, 1/3 cup olive oil and salt.
• Stir shallots mixture into shrimp, coating completely.
• Add cayenne pepper to shrimp mixture and mix well.
• Refrigerate 1 hour.
• Add 1 tablespoon olive oil to a non-stick pan and heat medium to high temperature-add shrimp mixture and sauté until shrimp turns pink (about 3 minutes). Taste for desired tenderness.
• Squeeze lime juice and stir-serve immediately.