12 shrimp size 4/6, peeled

5 tablespoons (75 ml) salted butter

4 cloves garlic, chopped

1 cup (250 ml) dry white wine

1 bay leaf

4 tablespoons (60 ml) chopped fresh parsley

Juice of 1 lemon

Few drops piri-piri sauce, to taste

Sea salt

In a non-stick skillet over medium heat, combine butter, shrimp, garlic, white wine and bay leaf. Cook for 8 minutes, then add parsley and lemon juice. Season with piri-piri and sea salt, to taste.

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