AWAZE SHRIMP

Servings: 2-3

INGREDIENTS

1/2 pound large Shrimp peeled and deveined (we used Argentinian pink shrimp)

4 tbsp. Sauvignon Blanc or other White Wine

1/3 cup Saba’s Awaze Sauce Original

2 tbsp. Butter

2 Cloves of Garlic Pressed (finely chopped)

1 tbs. Parsley Chopped

1/2 Lemons Squeezed

Steps:

In skillet melt butter on medium-high add wine, lemon, garlic, awaze sauce, parsley - simmer to reduction. Add shrimp in a single layer. Cook about 2 minutes per side without stirring until shrimp turn pink. Garnish with parsley and serve (lemon garnish optional)

Serve with or without vegetables

We used “Queen of Greens,” Baby Kale sautéed with fresh garlic and olive oil  

KALE WITH GARLIC and OLIVE OIL

1 tsp. Olive Oil

2 Clove Garlic peeled and sliced

5 oz.  Baby Kale

Steps:

Bring water to boil add kale and cook for 2minutes - drain water thoroughly. Heat olive oil in a sauté pan set over medium-high heat add garlic and kale to pan cook for 1 -2 minute