Summer Scampi Surf With Skewered Turf And Caesar Salad
|Jumbo shrimp||1 Pound, peeled, deveined, tail left on (16 Whole, Extra Jumbo Size)|
|All purpose flour||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Cherry tomatoes||1⁄2 Cup (8 tbs), halved|
|Garlic||1 Tablespoon, minced|
|Red pepper flakes||To Taste|
|Dry white wine||1 Cup (16 tbs)|
|Unsalted butter||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Lemon||1⁄2 , juiced|
|Classic caesar salad||1 Cup (16 tbs)|
Toss shrimp with flour, salt, and pepper, then saute 1 minute per side in oil in a saute pan over medium-high heat.
Stir in tomatoes, garlic, and pepper flakes; cook 1 minute, then deglaze with wine.
Simmer until reduced by half, 3 minutes, then finish with butter, parsley, and lemon juice.
To serve, arrange grilled baguette on plates with salad.
Top each with a skewer, then spoon shrimp and sauce over.
Garnish with lemon.