Shrimp and Fiddlehead Saute

Makes for a good appetizer; I used cooked shrimp out of laziness but I'm certain fresh would be even better.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1  cup  fiddlehead
• 12  cooked shrimp
• 1  garlic clove
• 1  cup  pineapple juice
• 1  cup olive oil
• 1  teaspoon  coarse-ground sea salt
• 1  teaspoon ground black pepper
• 1  teaspoon  herbes de provence

Directions

1. Wash fiddleheads thoroughly and dry.
2. Add pineapple juice and olive oil to a saute pan and put on medium heat, heat until you have a reduction of about 1 1/2 cups remaining.
3. Finely dice the garlic.
4. Add shrimp, fiddleheads, garlic and all remaining ingredients, saute until fiddleheads *just* start getting tender (about 5 minutes).
5. Serve.