Helen's Caribbean Shrimp
• 1 lb. shrimp (25-30) shelled
• 1/4 cup olive oil
• 1/2 cup white wine
• 2-1/2 tsp. Helen's Jerk Seasoning
• 2 Tbls. butter
• Juice of 2 lemons
Slit the shrimp down the center of the back leaving the tail on. Remove the vein.
Heat oil in frying pan until very hot! Add shrimp. Cook for 30 seconds. Add white wine and jerk seasoning. Allow to bubble slightly. Add butter and juice of lemons. Stir so that the shrimp are well coated. Remove from heat.
Shrimp should be pink and crunchy! Do not overcook.
