Shrimp Mozambique

1. 1

   In a large, heavy skillet combine oil, butter, garlic, parsley, chili peppers and Assafroa over high heat until butter melts and garlic sizzles.

2. 2

   Add shrimp and stir briskly until nearly done.

3. 3

   Add juice and wine; toss a few more times and remove from heat.

4. 4

   Drizzle pan sauces over 3 to 4 shrimp in a shallow dish and serve with fresh Portuguese bread for dipping and a crisp, new white wine.

5. 5

   (This recipe also works very well substituting fresh, whole, scrubbed littlenecks for the shrimp.)

* Per serving · 4 servings · Values may vary.

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