Shhh, don’t tell: A secret recipe from Hotel Preston’s Café Isabella

Shrimp Provencal for Two 10 16/20-sized shrimp, peeled, dusted with flour 5 TBS olive oil Sauté shrimp two minutes. Add: 1½ TBS chopped garlic Pinch red pepper flakes Sauté two minutes. Add: 1/3 cup white wine Sauté one minute. Add: Juice of ½ lemon Pinch salt Tomato concasse (reserve 2 TBS for garnish): 2 large diced fresh tomatoes