Ingredients

• 1 pound Rouses Louisiana wild caught shrimp
• ¼ cup Sal and Judy’s olive oil
• 2 tablespoons Brummel and Brown yogurt spread
• ¼ teaspoon crushed red pepper
• 1 tablespoon garlic finely chopped
• ¼ cup white wine dry
• 3 tablespoons chopped parsley
• ¼ teaspoon kosher or sea salt

Procedure
Put the olive oil in a large frying pan and add the yogurt spread, red pepper flakes, and half the garlic. Cook, stirring, for 3 minutes. Add the shrimp and sprinkle with the remaining garlic. Cook for 3 minutes or until the shrimp are pink. Turn the shrimp, add the wine and cook for another 4 minutes. Add the parsley, season well with salt and pepper.