Diablo Shrimp

1 pound peeled and deveined shrimp
2 diced jalapeños
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves crushed garlic
2 ounces of white wine
Juice from one lemon
4 oz. of New Mexico Red Chile Sauce
1 Tablespoon Olive oil
1 Tablespoon butter

In a large Saute Pan heat 1 ounce of olive oil and 1 ounce of butter until melted. Add jalapeño, salt, pepper, garlic, wine, squeeze from fresh lemon. Saute over medium heat for approximately 1 minute, then add the shrimp. Saute shrimp, stirring constantly so garlic doesn't burn until shrimp is cooked and pink. Remove from heat and add Chile Sauce. Garnish with green onions.

Serve with white rice or heated french bread.