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Lemon-Caper Sauce
Use this sauce on top of pan-fried fish or chicken.
This recipe serves 2, just double ingredients for more people.
2 tbs butter
1/2 tbs chopped garlic
1tbs capers, rinsed
sliced black olives to taste
1/2 pound peeled small shrimp
1/2 cup white wine
2 tbs lemon juice
1/2 tsp crushed red pepper flakes
1 tbs chopped fresh parsley
salt to taste
After pan-frying fish or chicken, remove meat from pan and add butter. Saute garlic, capers, olives and shrimp for about 3 minutes. Add wine, lemon juice and red pepper flakes. Saute just until shrimp is done. Add parsley and salt to taste in last minute of cooking.
Serve immediately.