q 1/4 cup olive oil
q 20 extra-large shrimp, shelled and deveined
q 1 tablespoon minced garlic
q 1/4 cup dry white wine
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q Pinch salt
q Pinch dried oregano
q Pinch cumin powder
q 4 sprigs fresh parsley
n Start to finish: 15 minutes
n Servings: 2
n In a large skillet over medium, heat the olive oil until fragrant. Add the shrimp and garlic and saute until the shrimp starts to turn pink, about 4 to 5 minutes. Use tongs to turn the shrimp once during cooking.
n Reduce the heat to low, then add the wine, salt, oregano and cumin. Cook for another 4 to 5 minutes.
n Use tongs to transfer the shrimp to serving bowls, then pour the sauce over the shrimp. Garnish with parsley.
(Recipe adapted from Emilio and Gloria Estefan’s “Estefan Kitchen,” Celebra, 2008)