24 medium shrimp (16/20), peeled and de-veined
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/4 tablespoon chili powder
3 tablespoons extra virgin olive oil
3 tablespoons oil from sun-dried tomatoes
2 tablespoons chopped garlic
1/2 cup sun-dried tomatoes in oil, drained and chopped
3/4 pound broccoli rabe, cut into thirds
Juice and zest of 1 lemon
1. Season shrimp with salt, pepper and chili powder.
2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.
Cook's notes: The "16/20" refers to the size of the shrimp, meaning 16 to 20 per pound.
What to drink: Pair with a French Bordeaux Blanc, with tastes of rounded ripe citrus and a buttery edge.