Mediterranean Olives and Shrimp

Ingredients

• 2 tablespoon sextra virgin olive oil
• 3 clove sgarlic, minced
• 6 cherry tomatoes, cut into halves
• 5 slice ssun-dried tomatoes
• 1 tablespoon sun-dried tomato oil, optional for color
• 6 pitted black olives, cut into halves
• 1 tablespoon capers
• 10 ounce sshrimp, shelled and deveined
• 1/4 cup white wine or cooking sake
• 1 tablespoon mirin, optional
• 1 pinch salt
• 3 dash esground black pepper
• 3 heavy dash escayenne pepper
• 1 tablespoon fresh parsley, chopped
• squirt of lemon juice, for serving, optional

Instructions

1. Heat olive oil in a skillet or pan over medium heat. Sauté the garlic until fragrant. Add cherry tomatoes, sun dried tomatoes, pitted black olives, and capers, and give it a quick stir. Then, add the shrimp.
2. Pour in the cooking sake and mirin. Stir and cook for 2 to 3 minutes, or until the shrimp are cooked through and the tomatoes have broken down.
3. Season with salt, ground black pepper, and cayenne pepper. Stir in freshly chopped parsley. Serve immediately with a squirt of lemon juice if desired.

Tips

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