Cota Street Shrimp

Ingredients:

• Shrimp

• 1 1/2 sticks butter

• 5-6 large cloves of garlic

• 1 baguette

• Crushed Red Pepper flakes

• 1/3rd cup minced flat parsley

• 1 avocado

• Dry Vermouth

• S&P

Make it!

This dish was our favorite at an incredible Santa Barbara restaurant we used to frequent. It's rich and decadent but super easy to put together. Bonus: We add caviar atop the bread sometimes when feeling fancy. It really adds to the dish.

Melt butter in large frying pan. Once melted, add in shrimp and cook on each side a couple minutes and flip. (You'll do this a handful of times). After the first flip, add in your chili flakes. The spice is subtle and lasting with all the butter, so we start with 1/2 TBSP to begin with and add more as needed. Throw in your minced parsley, too. Cook as-is for a few minutes and add some salt and pepper to the shrimp. We give them a decent coating since most comes off in the butter. Flip the shrimp once more and pour in about 1/3rd cup of dry vermouth. The alcohol cooks off pretty quickly and helps bring the sauce together. Stop frying when it stops steaming!

If you're a whiz at multi-tasking, cut some 1" slices from your baguette while cooking. Lay them flat and cut the rounded crust sides off to make little squares. Also, grab your avocado and cut little squares as well.

Once the shrimp and sauce is done transfer contents of pan to a warm serving bowl and place bread into the sauce between shrimp. Get a cube of Avocado on each bread piece and sprinkle the whole thing with some salt, pepper, and parsley if you have some left. Enjoy!