Servings: Serves 4
Soak shrimp in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in
Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.
Drain shrimp and dry with paper towels. Drain capers and rinse once more.
Return skillet to medium heat. Add garlic, shallots and red pepper flakes and cook until shallots soften, about 2 minutes. Add shrimp, increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.
Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add shrimp broth, capers, lemon juice and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.
Pour sauce over shrimp and sprinkle with fried sage leaves. Serve with rice.
From the April 2006 issue of O, The Oprah Magazine
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