Shrimp with Sweet Garlic Veloute and Sauce Verte

Recipe Courtesy of Chef Ken Frank of La Toque | Napa, CA

Peel and skewer shrimp.

Brush with olive oil, season with salt and pepper.

Grill or Broil until done.

Serve with Sweet Garlic Puree and a drizzle of Sauce Verte.

Drink with a crisp refreshing white wine.

SAUCE VERTE
1 shallot minced
1 lemon, zest and juice
2 anchovies
¼ cup chopped chervil
¼ cup chopped parsley
¼ cup chopped chives
1Tbsp capers
½ cup EVOO
½ cup Canola Oil

Combine all ingredients together and adjust seasoning.

SWEET GARLIC VELOUTE
1 cup peeled garlic cloves
1 qt milk
Salt

Place peeled garlic in a small sauce pan, cover with milk and bring to a simmer. Remove from heat, pour off milk and cover with new fresh cold milk. Repeat 5 times. After the fifth time, puree garlic in blender with just enough milk for a velvety smooth consistency and season with salt to taste.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc