16-20 Large Shrimp
1-2 Leeks
2 Large Tomatoes (diced)
2-4 Ounces of Capers
1 Tablespoon Shallots (chopped)
1 Tablespoon Garlic (chopped)
1Ú2 lb. of Butter
1 Cup of White Wine

Sautee shrimp in large pan with 1 tablespoon butter, cook until shrimp are half done. Add leeks, tomatoes, garlic, capers and shallots, cook until vegetables are soft. Add 1 cup of white wine and reduce. Remove from heat and whisk in remaining butter. Serve and enjoy!

Yield: 4 servings