6 oz of Tarago River Gippsland Blue Cheese crumbled
1 pound of raw jumbo shrimp in the shell (de-veined)
5 cloves of garlic chopped
1 tablespoon of Extra Virgin Olive Oil
3 tablespoons of butter
3/4 cup of dry white wine
1 teaspoon of Cherikoff Pepperberries
pinch of cayenne pepper
salt and pepper to taste
In a heavy skillet (cast-iron preferably) on medium to high heat add 2 tablespoons butter and oil and garlic. Brown the garlic slightly and add the shrimp in the shell and the seasoning. Cook the shrimp on both sides, when done remove from the pan and set aside. Now de-glaze the bottom of the pan with the white wine and the 1 tablespoon of butter, let this reduce by a third. Turning off the heat add the crumbled Gippsland Blue Cheese and place the shrimp back in the pan.
This is best served right out of the skillet with a loaf of crusty bread and a bottle of Ripe Chardonnay.