Garlic Butter Shrimp and Olives

 From Blogger TRIEDANDTRUERECIPE.com  I was looking for a recipe with my new favorite olive CASTELVETRANO and I wanted veggie forward - so this recipe but also another that had spinach and cherry tomatoes so added them as well :) 

• 6 ounces Castelvetrano olives, torn in half
• 4–5 cloves garlic, peeled and minced
• 1 lemon, juiced
• Crushed red pepper to taste
• 3 tablespoons butter
• 1 tablespoon olive oil
• ½ cup dry white wine or use shrimp or chicken stock
• 1 pound needle-deveined shrimp, tails on or off depending on preference
• ⅓ cup loosely packed parsley, minced
• Salt and pepper

Prepare the olives:

• In a bowl, combine olives, minced garlic, lemon juice, and crushed red pepper. Let stand for 5 minutes to allow the flavors to marry.

Sauté olives and garlic:

• Melt butter in a large skillet over medium-high heat. Add olive oil.
• Once the butter begins to bubble, add the olive mixture. Sauté for 2-3 minutes.

Reduce the wine:

• Pour in the white wine and bring it to a boil. Reduce heat to a rapid-simmer for 5 minutes. Continue cooking until reduced by half.

Sauté the shrimp:

• Pat the shrimp dry and season with salt. Add them to the skillet and sauté for 4-5 minutes or until just opaque. Stir in the parsley and immediately remove the shrimp from the heat (the residual heat will continue to cook the shrimp).

To serve:

• Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!