Ingredients

7 large garlic cloves, finely chopped

3 Tbl. freshly grated ginger

3 Tbl. extra-virgin olive oil

Sea salt

2 cups dry white wine

1 lb. large shrimp (approx. 20), shelled and deveined.

Cooked basmati rice.

Preparation

  1. Rinse and dry shrimp.
  2. In a large nonreactive skillet, stir together the garlic, ginger, oil and a pinch of sea salt. Cook over medium high heat until garlic is lightly golden, about 3 minutes. Pour the wine over and bring to a simmer. Cook until reduced to 1 cup, about 8 minutes.
  3. Add the shrimp to skillet, in one layer and cook, stirring occaisonally until pink, about 4 minutes. Serve over basmati rice in shallow bowls, with the fresh basil sprinkled on top.