Recipe - Scampi With Garlic Chiles And Nepitella

2 pound Jumbo shrimp (12 pieces)
4 tablespoon Virgin olive oil
4 Cloves garlic, thinly cut or sliced up
4 Hot red jalapenos, seeded,
thinly cut or sliced up
One half cup Dry white wine
4 tablespoon Extra virgin olive oil
One fourth cup Fresh mint leaves
One fourth cup Fresh fennel fronds, chopped

Split shrimp in half lengthwise.

In a 12 inch to 14 inch saute pan, heat oil until smoking. Add shrimp,
garlic and chilies and cook until shrimp have turned red on one side but
garlic is still light brown. Add wine and extra virgin olive oil and turn
shrimp over to cook 1 or more minutes. Add mint and fennel and toss
through. Pour in warm serving bowl and serve.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MCRecipe Digest V1 #487 by Sue suechef@sover.net on Feb 27,
1997.