colby.jpg (7186 bytes)Colby's Shrimp Sautéed with Capers and Lemon

Watching Jacques Pépin inspired me to create this dish. It worked well on its first try. This is a simple, quickly prepared dish.
Many variations on this theme are possible - I consider this a starting point. I made this for myself, so the quantities are intended for one person. Adjust as necessary.

about 1/3 pound of medium shrimp, shelled very thinly sliced onion, I used a whole golf ball sized onion
1 tsp capers, drained juice of 1/2 lemon
2 tsp unsalted butter 1 tsp olive oil
1 clove garlic, finely minced. chopped parsley for garnish
I served this on spaghetti. Pick your favorite long pasta and cook it and drain it before you begin the shrimp.
Heat a sauté pan, add the olive oil and drop in the butter. While the butter melts, drop in the sliced onion and sauté for about 30 seconds (don't let the butter or the onion brown.) Add the capers and garlic and sauté about 15 seconds, then toss in the shrimp. Keep everything moving in the sauté pan. When the shrimp are almost done - at most a couple of minutes, pour in the lemon juice, mix, and heat for a few more seconds.
Toss with the pasta, place in a pasta bowl and serve.
Wine recommendation - Pinot Grigio or crisp Sauvignon Blanc.