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12 large shrimp 2 oz. oil
1 oz. butter
1 cup sliced mushrooms
1/2 cup diced fresh tomatoes
1/2 tsp. chopped garlic
1 tsp. chopped shallots
2 Tbs. chopped parsley
1/2 cup white wine
Juice of one lemon
Salt and pepper to taste
Flour for dredging

In a saute pan heat oil and 1/4 of the butter.
Dredge shrimp in flour, brown shrimp on both sides, about one minute.
Remove shrimp, drain the fat, then heat the rest of the butter.
When foaming add shallots, garlic, mushrooms.
Saute for about one minute, adding tomatoes and white wine.
Reduce by half, add shrimp, lemon juice, parsley, season with salt and pepper, heat and serve.

This dish is great over pasta or serve with rice and vegetables.

Send questions and comments to: paden@henrysforklodge.com