Oolong Boiled Shrimp

4 to 6 tablespoons unsalted butter
1 small clove garlic
Few dashes of soy sauce
Kosher or coarse sea salt
1 tablespoon oolong tea leaves- we suggest Organic Shui Xian or Ti Kuan Yin
1 pound small shrimp, peeled and devined
¼ cup thinly sliced scallions, including green parts

Melt the butter in a small saucepan. Turn off the heat, add the garlic and soy sauce, and set aside.

Fill al arge, deep skillet with water. Add the sea salt and tea leaves and bring to a full boil. Add the shrimp, turn off heat, and let sit until pale pink and just opaque. The shrimps cook within minutes. Drain, transfew to a bowl. Pick off tea leaves, if desired. Toss with garlic butter and scallions, and serve.

Recipe courtesy of Eat Tea, by Joanna Pruess and John  Harney

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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.

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