SAUCY SHRIMP APPETIZER
Source: Bonefish Grill, 620 West Edison Avenue, Mishawaka, IN 46545
From: WBST, South Bend, IN

FOR THE LIME TOMATO GARLIC SAUCE: (yields 2 cups)
1/2 cup rough chopped sun-dried tomatoes
1/2 cup rough chopped tomatoes
1/4 cup lemon juice
2 fresh squeezed limes
1/4 cup chopped garlic
1/2 cup white wine
5 tbsp sugar
1 cup heavy (whipping) cream
2 tsp salt
1 tsp white pepper
1/4 lb unsalted butter cut in small pieces
FOR THE SHRIMP:
1 1/4 lb small gulf shrimp, peeled and deveined (50/60 count optimal)
12 Kalamata olives
1 tbsp melted unsalted butter
3/4 cup crumbled feta cheese
Parsley to garnish

TO MAKE THE DRESSING:
Place sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine, sugar, salt and white pepper in saucepan. Reduce by 1/2.

Add heavy cream, reduce until thick and bubbly.

On medium to low heat, slowly add butter until incorporated. Hold on very low heat until used in the recipe below.

TO PREPARE THE SHRIMP:
Pour 1 tablespoon of butter into saute pan, coating entire surface. Saute shrimp and olives together until shrimp are tender, remove from heat.

Add 2 cups lime tomato garlic sauce. Stir the sauce in with shrimp thoroughly, do not put back on heat.

Pour all ingredients onto a large round serving platter. Top with feta crumbled evenly over dish and then top with pinch of parsley.