Scampi with Olives
- 1 pound shrimp, peeled
- 2 tablespoons olive oil
- 1 tablespoon sweet butter
- 1 tablespoon chopped garlic
- 1/2 cup Jimtown Chopped Olive Spread
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- Freshly ground pepper
- 2 tablespoons dry white wine
Heat olive oil and butter. Add garlic and sauté 1 minute over low heat. Add shrimp and cook until just pink. Add remaining ingredients and simmer 1 to 2 minutes.