Recipe: Shrimp Limone (using ham and white wine)

SHRIMP LIMONE

"This is a dazzling dish for shrimp lovers. The lemon really stands out, and the bit of smoky richness from the ham and the touch of red pepper at the end bring it to the culinary border of Italy and Louisiana."

1/2 cup extra virgin olive oil
2 cloves garlic, crushed
24 large shrimp (16-20 count), peeled and deveined
1/2 stick (4 Tbsp.) butter
1/4 cup chopped shallots
10 sprigs flat-leaf parsley, leaves only, chopped
2 oz. lean, smoky ham, thinly sliced and cut into ribbons
1/2 cup dry white wine
1/4 cup lemon juice
2 dashes of Tabasco
1/2 tsp. salt
FOR SERVING:
8 thin slices French bread, toasted
8 thin slices lemon, for garnish

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the garlic cloves and saute until the garlic begins to brown. Remove and discard garlic.

Add the shrimp to the oil and saute over medium-high heat until they just begin to turn pink.

Add the butter, shallots, parsley, and ham, and cook until the shallots are soft.

Add the wine and lemon juice, season with the Tabasco and salt, and bring to a boil. Reduce the liquid by about two-thirds.

TO SERVE:
Place the French bread on individual plates. Place 3 shrimp on each slice and spoon the sauce all over. Garnish each serving with a lemon slice.

Makes 8 servings
Source: Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home by Tom Fitzmorris