Mediterranean Shrimp

Mediterranean Shrimp
2 tablespoons drawn butter 2 cloves garlic, peeled and chopped 12 large peeled and deveined shrimp, light coated in flour 1/2 teaspoon flour 1/3 tablespoon lemon juice 1/2 cup fish or chicken stock 1/4 cup white wine Salt and pepper 1/2 tablespoon chopped sun-dried tomatoes 1/2 tablespoon sliced black olives 1/4 cup feta cheese, crum-bled 1/2 tablespoon chopped fresh basilIn a hot saute pan place the butter, garlic and shrimp and cook until lightly brown on one side. (Be careful not to overcook.) Turn shrimp over and add the flour, lemon juice, white wine and stock. Mix well and season with salt and pepper.Add sun-dried toma-toes and black olives, reduce heat and simmer a little. If sauce is too thick add more stock. Place on dish. Sprinkle feta and basil on top.Serve as-is for an appetizer or for a main dish serve over thin lin-guine.Serves three to four as an appetizer; two as an entree.Chef Louie Niforos, Pete & Johnny?s, Lisle