Makes: 4 servings
Ingredients:
1 ounce butter
5 ounces (50/60 count) shrimp, peeled and deveined
4 kalamata olives
2 ounces sun-dried tomatoes
1/4 of the Bonefish Grill lime-tomato-garlic sauce (see note)
2 ounces feta cheese, crumbled
Chopped parsley for garnish
Instructions:
1. Add butter to sauté pan, tilting pan to coat. Pour excess butter out. Sauté shrimp, olives and sun-dried tomatoes until shrimp turn opaque.
2. Add one-fourth of the lime tomato garlic sauce (see note). Toss the sauce with shrimp and vegetables and remove the pan from the heat.
3. Pour all ingredients onto an appetizer plate. Top with crumbled feta and a pinch of parsley.
How to make lime-tomato-garlic sauce:
Place 1/2 cup roughly chopped sun-dried tomatoes, 1/2 cup roughly chopped fresh tomatoes, 1/4 cup lemon juice, juice from 2 limes, 1/4 cup chopped garlic, 1/2 cup white wine and 5 tablespoons granulated sugar in saucepan. Stir and let cook until reduced in volume by half. Add 1 cup heavy cream, 2 teaspoons salt and 1 teaspoon white pepper. Stir and let simmer until the mixture thickens. On medium to low heat, slowly add 2 tablespoons butter (cut into small pieces) until melted. Remove pan from heat when all of the butter is incorporated.
Source: http://www.razzledazzlerecipes.com/eatingout/eating_b/bonefish-shrimp-appetizer.htm
