6 shrimp (21-25 count), peeled and de-veined
Kosher salt to taste
1/2 pound butter
1/4 cup extra virgin olive oil
1 medium-size heirloom or vine-ripened tomato, cut into 1/4 -inch dice
1 shallot, thinly sliced
4 kalamata olives, pitted and thinly sliced
1 sprig mint (leaves only) torn into small pieces
Freshly ground pepper to taste
Baguette slices, toasted
Season shrimp with salt. Combine butter and olive oil in small saucepan. Bring almost to a boil, being careful not to burn butter. Add shrimp. Bring back to a boil. This should take about 15 seconds.
Remove from heat and let set 5 minutes. Shrimp should be opaque and slightly curled. Meanwhile, mix together tomato, shallot, olives, and mint. Season with salt and pepper. Remove shrimp from butter-oil mixture. Add shrimp to tomato-olive ragu. Drizzle in 3 tablespoons of butter-oil mixture and toss to combine. Serve with slices of toasted baguette.
Yield: 2 servings
Source: Trattoria del Lupo, Las Vegas
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