Too Many Cooks with Alex Hill

Alex Hill, dishes out her recipe for White Wine Garlic Shrimp.

Grab:
1/2lb shrimp, raw & deveined
4-5 cloves of garlic, finely minced
1/2 cup white wine, pinot grigio
1 teaspoon red pepper flakes
1 lemon, juiced & zested
1 tablespoon extra virgin olive oil
1 tablespoon cilantro for garnish
Salt & pepper, to taste

Heat 1 tablespoon of extra virgin olive oil on medium heat.
Add garlic & salt for 1-2 minutes (remove from heat if burning), then add red pepper flakes and stir to combine.
Add white wine and let simmer until alcohol burns off (about 3-5 minutes).
Add lemon juice & lemon zest, salt & pepper, and ~finally~ shrimp!
Cook for 2 minutes and add cilantro to garnish.

For the Cilantro Lime Rice, you'll need:
1 cup of uncooked, long grain rice
1 tablespoon extra virgin olive oil
1-2 teaspoons of kosher salt
2 cups of water
1 lime, juiced
1/2 cup of cilantro, chopped.

In a small saucepan on medium heat, heat 1 tablespoon olive oil and add 1 cup of rice to let “toast” for 2 minutes, (adding salt to taste).
Pour in 2 cups of water and bring to a boil on high heat.
Once boiling, lower the heat to "low" and cover.
Let the rice cook for about 15 minutes. Once rice is done, add chopped cilantro and lime juice and stir to combine.
Buen provecho!