- 12 jumbo shrimp, washed and deveined
- 4 oz cherry tomatoes, halved
- 2 oz coriander, chopped
- 1 tbsp oregano, chopped
- 1 tsp garlic, chopped
- 1 tsp ginger, chopped
- 1 small shallot, chopped
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- 1 oz white wine
- 1 tbsp unsalted butter
- salt and pepper to taste
Slice shrimp in halves butterfly style without cutting through and place on a plate.
Sprinkle coriander, oregano, salt and pepper to taste.
Add olive oil to a large skillet, over medium heat.
Add shallots, ginger and garlic to skillet and stir.
Place the shrimp face down in the skillet and sauté for 2 minutes on each side.
Remove shrimp and place in warm oven heated at 250°F.
Add the remaining flakes of coriander and oregano into the skillet.
Then add the cherry tomatoes and soy sauce and stir for 1 minute.
Remove shrimp from oven and place into pan, add the butter and let sizzle.
Drizzle white wine over shrimp. Serve with rice or mashed potatoes.
Grilled Garlic: Cut whole garlic bulb in half, then grill face down, or sauté in a pan with a dash of canola oil until it softens.