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Canaveral Shrimp by our friends at:
Ingredients: 24 jumbo shrimp
4 TBS. balsamic vinegar
1/4 C. Alligator Alley Asphalt Pepper Sauce
1/4 C. sweet white wine
2 TBS. butter
1 C. fennel julienned
salt and pepper
Peel shrimp leaving tail in tact.
Run a knife down the back of the shrimp cutting about 1/4 of an inch deep and remove vein. Add vinegar, Alligator Alley Asphalt Pepper Sauce, fennel, and wine to a saute pan over medium high heat. Reduce liquid by 1/2, Add shrimp and turn once as shrimp starts to curl up. Continue to cook till liquid becomes thick, blend in butter.
Plate shrimp, spoon on sauce. Serve with slices of french bread to dip in sauce and glasses of the same wine used in the cooking.
