¼ c olive oil
4 garlic cloves, thinly sliced
pinch chili flake
1 lb shrimp
¼ C amontillado sherry
1 C thinly sliced chard (or other dark leafy green)
1 T chopped parsley
sea salt and lemon juice to taste
- In a sauté pan, warm olive oil, garlic and chili flake over medium-high heat. When the edges of the garlic become golden brown, add the shrimp to the pan. Cook for one minute. Add the sherry.
- Continue cooking until the shrimp become opaque. Add the parsley and chard to the pan, toss until the chard is just wilted. Season to taste with sea salt and fresh lemon juice. Serve immediately with greens crusty bread or over grits.
- Alternately, use mushrooms in place of or in addition to shrimp.
