Sauté the garlic, oregano and peppers in the Extra Virgin Olive Oil until garlic is aromatic, about 1 minute. Place the shrimp in the pan. Pour in the wine and add the lemon juice Cover and let cook for 5 minutes. Take off the heat, add the butter and let melt. Stir in the parsley Serve with the toasted bread. 

No. 2 : Kitchen Scoop

I call this recipe “secret” because when I enjoyed it in Sicily and asked for the recipe, the chef told me it was a “secret”,  an old family recipe. I took that as a challenge, and when I returned home, immediately got out the sauté pan and got to work. This recipe is super for an appetizer with crusty bread, or topping pasta with a sprinkle of toasted bread crumbs.

No. 3 : Clever Idea

With just a few ingredients, this recipe relies o n quality ingredients. I used frozen wild caught shrimp, red jalepenos and poblano Peters, the wine from below and the freshest dried oregano I could find. Did you know that oregano is one of the dried herbs that we associate with Italy, the Mediterranean AND Mexico? Used all over the world, its power-packed with flavor and  nutrition. Make sure your dried oregano is green and aromatic before you use it!

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No. 4 : Cheers!

Tasca d’Almerita Regaleali Bianco
Sicily
About $16.00

Flavors of green apples, pears and juicy pink grapefruit make this straw-yellow colored wine sing with flavor. This easy-to-drink wine is super as a sipper, but also pairs well with seafood like this shrimp. A blend of mostly indigenous grapes from Sicily, (plus a bit of chardonnay) it may be a little harder to find, but worth it!