Southwest scampi
From Chef Keith Gardiner
Ingredients
- 1/2 lb peeled and de-veined shrimp
- 1/4 cup diced peppers
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/8 cup chopped cilantro
- 2 oz olive oil
- 1 garlic clove chopped
- 2 oz white balsamic vinegar
- 1 lime, juice and zest
- Angel hair pasta, cooked
- Softened butter
Method
- Sauté shrimp until done and remove from pan
- Add onions and garlic and cook until translucent
- Add remaining vegetables and cook until tender
- Add pasta to heat
- Add remaining ingredients, except butter. Cook 1 minute.
- Stir in butter for richness
- Season with salt and pepper. Serve.