5 Monterey Bay Salmon
This is one of those “one-dish” wonders
that will satisfy everyone. Shrimp Scampi takes on a
new angle with the addition of smoked salmon and Chef
Tene’s secret ingredient …tequila.
1lb 16-20 Shrimp, tails on, peeled and
¼ cup olive oil
½ lb smoked salmon, skin removed and cut into 1”
2 T Garlic, chopped
¼ C Tequila
2 T Herb-Garlic Compound Butter
Salt and Pepper To Taste
1lb Fresh Spinach Linguine-prepared according to
package instructions and drained well
Chopped Italian Parsley to Garnish
the olive oil sauté pan over high heat
the shrimp to the pan and sauté until pink (2-3
minutes) do not over-cook.
the garlic, salt and pepper toss together.
Carefully add the tequila to the shrimp and allow to
catch flame long enough for the alcohol to burn off.
Reduce heat and add the smoked salmon the scampi.
Sauté for another minute or two and finish by adding
the compound butter to the pan.
Remove from the heat and serve over the prepared
spinach linguine. Garnish with Italian parsley.