Saucy Shrimp Appetizer From Bonefish Grill

1 ounce butter
5 ounces (50/60 count) shrimp, peeled and deveined
4 kalamata olives
2 ounces sun-dried tomatoes
1/4 of the Bonefish Grill lime-tomato-garlic sauce (see note)
2 ounces feta cheese, crumbled
Chopped parsley for garnish

Add butter to saute pan, tilting pan to coat. Pour excess butter out.
Saute shrimp, olives and sun-dried tomatoes until shrimp turn opaque.
Add one-fourth of the lime tomato garlic sauce (see note). Toss the sauce
with shrimp and vegetables and remove the pan from the heat. Pour all
ingredients onto an appetizer plate. Top with crumbled feta and a pinch of
parsley. How to make lime-tomato-garlic sauce: Place 1/2 cup roughly
chopped sun-dried tomatoes, 1/2 cup roughly chopped fresh tomatoes, 1/4
cup lemon juice, juice from 2 limes, 1/4 cup chopped garlic, 1/2 cup white
wine and 5 tablespoon s granulated sugar in saucepan. Stir and let cook
until reduced in volume by half. Add 1 cup heavy cream, 2 teaspoons salt
and 1 teaspoon white pepper. Stir and let simmer until the mixture
thickens. On medium to low heat, slowly add 2 tablespoons butter (cut into
small pieces) until melted. Remove pan from heat when all of the butter is
incorporated . Makes enough for 4 servings.


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