Happy midweek,Mes Amies!
How is this week treating you so far?
Last week, I made this scrumptious dish and shared it on Facebook, By the time I had woken up the next morning, 12 different people had messaged me asking for the recipe. Your wish is my command. I know that I have talked about hating when there is some long drawn out story before the blogger gets to the recipe. I normally avoid that like the plague. However, today, I can't resist....

When I was a teenager in high-school, I worked at The Limited. I LOVED it. I got a great discount and got to spend my afternoons and Sunday mornings helping people put together the perfect outfit.

The year when I was 16, my store was the highest producing store in our region. Because of that, the corporation treated all of the employees of our store to a fancy dinner.  I was so excited. I picked out the perfect outfit. I did my makeup , I was ready to go.
Where we went was about 1/2 hour away at a place in Marina Bay in Quincy. I didn't yet have a license. Luckily, one of the managers, (She was maybe 21 or 22) Teri..let me ride with her. We took her green, Dodge Neon. We listened to "The Pina Colada Song" on repeat the whole way up.
When we got there, I was so impressed. I immediately envisioned myself being back there in a few years as a big and fancy adult.
All was well and great, until we were seated. I opened my menu and didn't recognize a single thing.  Remember, I was 16. My palette was juvenile.  My favorite restaurant was TGI Friday's. I enjoyed dinners out with foods such as chicken tenders with "seasoned" french fries. Everything on this menu was foreign to me.
Luckily, Teri saw my confusion and jumped in to help me.  Of all of the things on the menu, the only thing that I knew that I liked was shrimp. I knew that I loved pasta. So, the sauteed shrimp over linguini was it. It came and it was delicious! 

Meanwhile, the local newspaper did a feature where you could write in and ask for a recipe from your favorite restaurant. They would then contact the restaurant and ask if they were willing to share said recipe.
Because I wanted to let the world know that I, Sheila Kane (my maiden name),went to a big, fancy
 restaurant, I wrote in asking  for the recipe . Low and behold, they got it and published my letter (Now, EVERYONE knew that I went to big fancy restaurants) along with the recipe. 
I clipped that recipe and saved it (23 years ago!!!).  

This my friends, is that recipe, Enjoy!!!!! 

Garlic Butter Sauteed Shrimp:
For The Shrimp:
·         2 Eggs
·         1C Milk
·         10-12 Colossal shrimp (raw)
·         Flour, as needed
·         1/2 C  Dry White Wine

For The Garlic Butter:
·         1 Stick of Salted Butter
·         1 Tablespoon Diced Garlic
·         1/2 Tablespoon of fresh oregano leaves
·         1 teaspoon of Worcestershire Sauce
·         Dash of Tabasco Sauce

In a small bowl, combine garlic butter ingredients. Mix well and set aside.
Add enough olive oil to cover the bottom of a large sauce pan. Heat oil over medium high heat.
Make an egg wash by combining the milk and eggs, mix well. Dredge each shrimp in flour, dip into egg wash and dredge once again in the flour.
Place the shrimp in the hot oil and cook until brown on one side, turn and brown the other side.  Immediately after turning the shrimp, add half of the garlic butter, letting kit melt into a sauce. Add the wine and bring to a simmer, letting the alcohol burn off.  Add more of the garlic butter slowly until sauce reaches desired consistency.  Finish off with a spritz of fresh lemon.
Serve immediately over linguini or rice, top with fresh Parmesan Cheese.


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