Anna Marlis Burgard | Tybee Island, Georgia
1-11⁄4 pounds of wild Georgia shrimp, shelled and deveined
1⁄4 cup olive oil
1⁄4 cup butter, melted and cooled
2 teaspoons minced garlic, or to taste
2 tablespoons chopped curly parsley
6 large pickled jalapeno slices, chopped fine
1 tablespoon pickled jalapeno brine
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons Italian bread crumbs
1/2 teaspoon freshly ground black pepper
1/2 teaspoon saltzest of 1 lemon
dry white wine for deglazin
• Combine all ingredients and refrigerate overnight.
• Take out about an hour before serving.
• Saute shrimp quickly in a wok or large, heavy pan (not non stick).
• Remove shrimp; deglaze pan with a dry white wine, just enough to release the cooked-on sauce; drizzle on top of shrimp. Serve with basmati rice and fresh tomato slices.