Shrimp in Riesling Dijon Sauce
3 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, cut in half lengthwise
1 cup Pacific Rim Dry Riesling
2 tablespoons Dijon mustard
2 lbs. shrimp, shelled and deveined
Heat oil and butter in a large skillet until a haze forms. Add garlic and cook until golden brown.
Remove garlic and discard. Add wine and bring to a boil. Lower heat and whisk in mustard.
Add shrimp and cook until pink, 3 to 4 minutes. Serve over rice, or with sourdough bread for dunking in the sauce, and of course, drink the rest of the Riesling with the shrimp. Serves 4-6.
Source: Bonny Doon Vineyards