Shrimp Mozambique - cooking recipe

Ingredients

1/3 c. olive oil
2 tsp. butter
3 cloves minced garlic
1/4 c. chopped parsley
2 to 3 Goya chili peppers
1 pinch Assafroa or saffron*
1 lb. medium-large shrimp, peeled and deveined
juice of 1/2 orange
1/4 c. dry white wine

Preparation

In a large, heavy skillet combine oil, butter, garlic, parsley, chili peppers and Assafroa over high heat until butter melts and garlic sizzles.
Add shrimp and stir briskly until nearly done.
Add juice and wine; toss a few more times and remove from heat.
Drizzle pan sauces over 3 to 4 shrimp in a shallow dish and serve with fresh Portuguese bread for dipping and a crisp, new white wine.
(This recipe also works very well substituting fresh, whole, scrubbed littlenecks for the shrimp.)