Thaw the shrimp if neccessary. Zest a whole lemon then cut the zested lemon in half. Peel and devein the shrimp and put them in a bowl with the juice from half of the lemon. If you're pressed for time it's pretty easy to multi-task the shrimp business while you get the sauté stuff going. Put a pan on at just above medium heat and add the oil from the sun dried tomatoes and the butter. Chop up the garlic and the sun dried tomatoes. Put the garlic, tomatoes and the lemon zest in the pan.

As soon as the garlic starts to sizzle add the wine, salt, black pepper and the red pepper flakes. Squeeze in the juice from the other half of the lemon and put the rinds in also. Let it come up to a simmer and reduce a little. Add the shrimp and sauté until they are opaque, stirring them a few times in the sauce as they cook.

Bon appetit! Enjoy it with your pasta du jour. We had some Spaghetti aglio e olio and

a small loaf of bastone made from Poppop's easy homemade bread and of course a bottle of chianti to help things along.