"Shrimp is one of my favorite foods and this appetizer is a nice way to begin a special dinner with loved ones." -Steve Rapattoni

36 large shrimp
18 Nature Sweet Tomatoes
15 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon ground pepper
3 tablespoons white vinegar
2 tablespoons olive oil
1/4 cup butter
2 tablespoons fresh lime juice
3 cups wild rice, prepared
6 sprigs parsley
3 lime wedges

1. Shell, devein and butterfly shrimp. Cut tomatoes in half.
2. Make the marinade: mix three cloves of garlic, salt, pepper, and vinegar together in bowl. Add shrimp and tomatoes. Marinate for 30 minutes, stirring occasionally.
3. Heat the oil and butter in a skillet over medium heat. Add the remaining garlic and sauté until golden brown, about one minute. Add the shrimp and the tomato mixture (undrained). Cook for 1-2 minutes or until the shrimp are opaque. Sprinkle with lime juice and remove from heat.
4. Place 1 cup of rice on 3 serving plates. Add 1 cup shrimp with juice to each serving. Garnish each plate with 2 sprigs of parsley and 1 lime wedge.

Jeff's drink suggestion: "The light, fruity flavor of Veuve Cliquot champagne enhances the taste of the garlic shrimp appetizers."

 
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