ALEPPO PEPPER BUTTERFLY SHRIMP
Ingredients
- 2 pound Butterflied Shrimp, tails on
- 3 tablespoon Butter
- 3 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Aleppo Pepper, ground
- 1 cup Finely diced Parsley, leaves only
- 6 Cloves Garlic, mince
- 1 Lemon, juiced
- 1/2 cup Dry White Wine
- 1 teaspoon Celtic Sea Salt
- 1 teaspoon Cracked Black Pepper
- 4 cup Salad Greens, for serving
- 4 Sliced Crusty Bread, for serving
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