AFRICAN LOBSTER AND SHRIMP

1/4 cup (1/2 stick) unsalted (sweet) butter
1 Spanish onion, very finely chopped
2 cloves garlic, very finely chopped
chopped fresh cilantro (to taste)
2 cups Moscoto wine
1 1/2 pounds jumbo shrimp, peeled, deveined
3 lobster tails, shells removed
2 tablespoons mild Jamaican curry powder
2 teaspoons West African red pepper
oregano (to taste)
salt (to taste, optional)
hot cooked white or yellow rice (for serving)

Take half of stick of your butter and put in skillet on medium heat adding the onion, garlic, and cilantro let simmer. Next add 2 cups of Moscoto wine.

Place shrimp and lobster tails in large bowl adding curry powder and West African red pepper. Sprinkle with oregano and salt. Now add shrimp and lobster to skillet; cover let simmer for at least 10-15 minutes.

Serve over rice (white or yellow)