2 Tbsp. extra virgin extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
2 Tbsp. finely minced shallots |
1 teaspoon |
$3.99 per pound
|
$0.03 |
1/2 c. dry white wine, divided |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
2 Tbsp. fresh lemon juice, divided |
1 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
1/2 c. unsalted butter, softened |
1 tablespoon |
$3.99 per 16 ounces
|
$0.17 |
2 tsp chopped fresh parsley |
1/3 teaspoon |
$1.09 per cup
|
$0.01 |
2 tsp chopped fresh tarragon |
1/3 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
36 x shrimp (about 3 1/2 lbs) |
6 shrimp |
$6.99 per pound
|
$0.55 |
8 sprg fresh thyme |
1 tablespoon |
$1.99 per cup
|
$0.17 |
18 x thin slices of French bread, toasted and brushed lightly with extra virgin olive oil |
3 slices |
$0.19 per ounce
|
$1.29 |
6 x thin slices of lemon for garnish |
1 slices |
$0.80 per item
|
$0.80 |
  parsley for garnish |
1/6 parsley |
$1.09 per cup
|
$0.00 |
Total per Serving |
$3.34 |
Total Recipe |
$20.04 |