|Olive oil||1 Tablespoon|
|Clarified butter||2 Tablespoon|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried sweet basil||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Shrimp||20 Large, shelled, deveined and butterflied|
|Cream sherry||1⁄4 Cup (4 tbs)|
|Minced tomatoes||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Garlic salt||To Taste|
Into a 12 inch skillet, pour olive oil to a depth of approximately 1/8 inch.
Add butter and melt over medium heat.
Add onion and garlic and saute until transparent.
Add basil, black pepper and shrimp.
Increase heat to high and saute 1 minute.
Add cream sherry, tomatoes, parsley, and garlic salt to taste.
Swirl skillet until shrimp curl.