Saucy Shrimp Appetizer From Bonefish Grill
Yield: 1 serving

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 (recipe follows)
2 ounces feta cheese, crumbled
Chopped parsley for garnish

Add butter to saute pan, tilting pan to coat. Pour excess butter out. Sauté shrimp, olives and sun-dried tomatoes until shrimp turn opaque.

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.

Pour all ingredients onto an appetizer plate. Top with crumbled feta and a pinch of parsley.

LIME-TOMATO-GARLIC SAUCE
Makes enough for 4 servings

Place in a saucepan:
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
5 tablespoons granulated sugar

Stir and let cook until reduced in volume by half.

Add:
1 cup heavy cream
2 teaspoons salt
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)

Stir until melted. Remove pan from heat when all of the butter is incorporated.