3 tablespoons extra virgin olive oil
2 tablespoons clarified butter
1/3 cup minced white onion
2 cloves garlic minced
1/2 teaspoon dried basil
1 teaspoon freshly ground black pepper
20 large shrimp shelled deveined and butterflied
1/2 cup cream sherry
1/2 cup minced fresh tomatoes
2 tablespoons minced parsley
1/4 teaspoon garlic salt
Into a 12 inch skillet pour olive oil to a depth of approximately 1/8-inch. Add butter and melt over medium heat. Add onion and garlic and sauté until transparent. Add basil, black pepper and shrimp. Increase heat to high and sauté 1 minute. Add cream sherry, tomatoes, parsley and garlic salt. Cook an additional 4 minutes.