Pan Seared Shrimp with a Cilantro Wine Sauce

• 1 ½ lb large shrimp, peeled and deveined
• 2 tbsp canola oil
• ¼ tsp each, salt and pepper
• ¼ tsp red chili flakes
• ⅓ c sauvignon blanc
• 3 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 2 tbsp unsalted butter
• 1 lime, zested for garnish

Toss shrimp with canola oil, salt, pepper and chili flakes. Heat a skillet over medium high heat for 1 minute. Add seasoned shrimp to skillet and cook for 2 to 3 minutes, or until shrimp turn pink. Remove from heat and set shrimp aside.

In same skillet, before returning to stove, add sauvignon blanc, scraping up any browned bits from bottom of skillet. Return skillet to stove over low heat and add cilantro and lime juice. Gently swirl butter into sauce 1 tbsp at a time. Pour sauce over shrimp and garnish with fresh lime zest.

Serve with crusty bread or baguette.