Saucy Shrimp Appetizer Clone From Bonefish Grill*

1 ounce butter
5 ounces (50/60 count) shrimp, peeled and deveined
2 ounces sun-dried tomatoes

1/4 of the Bonefish Grill lime-tomato-garlic sauce (see below)
2 ounces feta cheese, crumbled

1. Add butter to sauté pan, coating pan. Pour excess butter out. Sauté shrimp, olives and sun-dried tomatoes until shrimp turn opaque.

2. Add one-fourth of the lime tomato garlic sauce (see note). Toss the
sauce with shrimp and vegetables and remove the pan from the heat.

3. Pour all ingredients onto an appetizer plate. Top with crumbled
feta and a pinch of parsley.

Lime-tomato-garlic sauce: Place 1/2 cup roughly chopped
sun-dried tomatoes, 1/2 cup roughly chopped fresh tomatoes, 1/4 cup
lemon juice, juice from 2 limes, 1/4 cup chopped garlic, 1/2 cup white wine and 5 tablespoons granulated sugar in saucepan. Stir and let cook until reduced in volume by half. Add 1 cup heavy cream, 2 teaspoons salt and 1 teaspoon white pepper. Stir and let simmer until the mixture thickens. On medium to low heat, slowly add 2 tablespoons butter (cut into small pieces) until melted. Remove pan from heat when all of the butter is incorporated.
Makes enough for 4 servings