Cooking Light ~ Chardonnay Garlic Shrimp

Our Cooking Light Virtual Supper Club is hosting a Wine Country Feast this month. I needed an appetizer and found this in the Cooking Light Pages.
It is a meal, but I have taken the liberty of turning it into an appetizer.

When using Chardonnay as the main ingredient, you can eat this any way you like ~ and serve with bread for 'sopping up'.

Chardonnay Garlic Shrimp

8 (1/2-inch-thick) slices diagonally cut French bread baguette

2 tablespoons olive oil

2 1/2 cups (1-inch) sliced asparagus (about 1 pound)

2 teaspoons bottled minced garlic

1/2 teaspoon salt

• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds peeled and deveined large shrimp
• 1 cup Chardonnay or other dry white wine
• 2 tablespoons lemon juice

Preparation

Preheat oven to 400°.
Place bread slices in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted.
While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.
Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices.

I skewered mine with a bite-sized piece of asparagus and shrimp ~ with plenty of bread on the side. I am not a bread eater, but made sure I got plenty of sauce on the shrimp. Easy and Gluten Free.

 
Now . . . let's see what everyone else has brought for our Wine Country Feast.
Jerry has made a Roasted Chicken with a Pinot Noir Sauce
Val is making Butternut Squash White Bean Soup
Susan is bringing a big bowl of Creamy Pumpkin and Sage Polenta
Sara has made Stilton Stuffed Pears

Sounds yummy to me.
Y'all enjoy ~
Sandi