Have you even discovered an appetizer at a restaurant that you absolutely love? My version of Houston’s original Carrabba’s was discovered purely by accident. I was making a different seafood dish and the sauce tasted so similar to the dish from the restaurant that my husband and I decided that I should try to make the restaurant dish for his parents on their recent visit. It was a success! My version is lighter since it is not fried, like the original version. I hope you enjoy it.

6 tbsp butter
1/2 lemon, juiced
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
1-1/2 tbsp fresh basil leaves, julienned
1/4 lb asparagus, cut into 2 in pieces
1 lb or 1 dozen shrimp, peeled and deveined
4 oz lump crab meat, cleaned and picked

Combine the butter, lemon juice, garlic, half of the salt and pepper, and basil in a saucepan. Over medium-low heat, melt the butter, stirring constantly. Add in the asparagus a cook for an additional 3 minutes. Cover and keep warm.

Season shrimp with the other half of the salt and pepper. If using a grill, I suggest skewers to keep the shrimp from falling through the grates. Using a grill or a cast iron skillet, cook your shrimp until pink in color. This should only take about 2-3 minutes per side.

Once the shrimp is cooked, gently fold in the lump crab meat and shrimp into the butter sauce.

Serve with garlic toast.