Garlic Shrimp w/ Carrot, Dill & Fennel Slaw

The Shrimp:

12 Peeled & Deveined Shrimp

3 Thin Sliced Garlic Cloves

½ Cup White Wine

1 Tablespoon Lemon Juice

¼ Cup Olive Oil

1 Tablespoon Butter

Salt/ Pepper/ Chili Flakes

In sauté pan, heat olive oil and add sliced garlic, season shrimp with salt and pepper and place into sauté pan. As shrimp starts to turn a light pink

color, add white wine. Allow white wine to reduce.

Continue to sauté shrimp and add lemon juice.

Remove pan from heat and

finish by adding butter,

which will slowly melt and coat the shrimp.

The Slaw:

1 Bulb Shaved Fennel

2 Carrots Shredded

½ Cup Shredded Cabbage

½ Red Onion, Thinly Sliced

¼ Cup Thin Sliced Caper Berries (or capers)

2 Tablespoons Lemon Zest

2 Tablespoons Chopped Dill

1 Teaspoon Celery Salt

1 Tablespoon Dijon Mustard

2 Tablespoons Olive Oil

3 Tablespoons White Wine Vinegar

Salt/ Pepper/ Sugar to taste

Combine all prepared ingredients in a mixing bowl and marinate for at least 20 minutes prior to serving.