Best Chilled Shrimp

1. Add a couple tablespoons of olive oil to large sauté pan and place over high heat until a drop of water bounces and pops (if the oil is smoking, it’s too hot).
2. Carefully toss shrimp into the oil while vigorously shaking the pan to prevent sticking. Don’t be alarmed if the oil catches a little flame while cooking. If the flame is too large, simply remove the pan from the heat until controlled. The shrimp should start turning light pink almost immediately.
3. Squeeze a couple lemon wedges over the shrimp while cooking; then add in the wine, garlic, butter, and capers.
4. Immediately remove from heat and continue to toss lightly until the butter is melted and the wine/butter sauce completely coats the shrimp. Dust with a little salt and pepper to taste.
5. Drain excess moisture and refrigerate immediately by placing the cooked shrimp in a storage container with the top slightly askew so that any remaining steam can escape.

Serve shrimp over a generous pile of shaved ice and sprinkle with chopped parsley and lemon slices for garnish and a chilled bowl of cocktail sauce. Don’t forget to have a couple of small dishes set aside to discreetly catch the shrimp tails.