Recipe - Shrimps Peppino

2 cup Large, homemade croutons
1 pound Large shrimp (abt. 24)
shelled and deveined
1 tablespoon Flour
One fourth cup Olive oil
One half cup Unsalted butter
2 Garlic cloves
peeled and quartered
1/3 cup Dry white wine
2 md Tomatoes; peeled
seeded, coarsely chopped
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
Salt and pepper; to taste

Cut thick slices (about 4) of French bread into quarters. Drizzle with some
olive oil. Bake in a hot oven until golden brown, turning several times.
Can be made in advance and kept in a sealed container for several days.
These will be your croutons.

To cook tableside, choose a large chafing dish or skillet that sits
securely over a flame.

Prepare ingredients ahead of time and place in individual bowls. Lightly
sprinkle shrimp with flour. Heat oil and butter in skillet until bubbling.
Add quartered garlic cloves and cook, stirring, over medium heat for
several minutes, to infuse butter with garlic essence. Remove garlic.

Add shrimp and cook briefly on one side just until they turn pink. With
tongs, quickly turn and cook other side. Add white wine, tomatoes, herbs,
salt and pepper. Cook 2 minutes longer, stirring frequently.

Place croutons in and around the shrimp. Turn to let both sides of
croutons absorb some of the buttergarlic juices. Serve at once, giving
each person several shrimp and croutons, then spooning over some of the
tomatoes and sauce.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 51. ISBN 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini