- 2 teaspoons olive oil
- 3 cloves garlic, chopped
- 1/2 pound large shrimp, peeled and de-veined
- 1/4 cup St. James Winery Riesling Wine
- 1/2 teaspoon red pepper flakes
- 1/4 cup parsley, finely chopped (optional)
- Sauté garlic in olive oil until soft, about two minutes.
- Add shrimp, wine, and red pepper flakes, and sauté until shrimp is no longer pink.
- Remove from heat, add parsley and toss to coat.
You may substitute St. James Winery Pioneer White Wine in place of the Riesling.