San Francisco Vanilla Shrimp

Name: San Francisco Vanilla Shrimp
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10 serving(s)
Ingredients: 680.38 g large shrimp, peeled with tails left on; 473.18 ml white wine (Gewurztraminer, Chenin Balnc Or Sauvignon Blanc); 118.29 ml fresh orange juice; 1 lemon, zest of, chopped; 1 lemon, juice of; 2.46 ml vanilla, plus a tiny bit more; vanilla; 4.92 ml hot red pepper flakes; 22.18 ml tarragon, finely chopped; 4.92 ml white pepper; 2.46 ml salt; 2 garlic cloves, coarsely chopped; 29.58 ml olive oil

Submitted by Your Gourmet Girlfriend

"Shrimp with vanilla to bring out it's sweetness and pepper flakes to punch up the flavor. A very nice appetizer. Found in the paper. I couldn't wait to try it. I did and had to post it here ASAP! Prep time does not include marinading time."

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Ready In:: 10mins
Ingredients:: 13
Serves:: 10

ingredients

680.38 g large shrimp, peeled with tails left on
473.18 ml white wine (Gewurztraminer, Chenin Balnc Or Sauvignon Blanc)
118.29 ml fresh orange juice
1 lemon, zest of, chopped
1 lemon, juice of
2.46 ml vanilla, plus a tiny bit more
vanilla
4.92 ml hot red pepper flakes
22.18 ml tarragon, finely chopped
4.92 ml white pepper
2.46 ml salt
2 garlic cloves, coarsely chopped
29.58 ml olive oil

directions

Rinse shrimp drain.
Combine all ingredients plus 1/2 tsp of the olive oil.
Put shrimp in ziplock bag and pour mixture in and marinade up to 6 hours in the fridge.
Drain the shrimp well.
Heat 1/2 tablespoon olive oil in a heavy large skillet over high heat until almost smoking.
Working in batches, add the shrimp to the skillet, season to taste with salt and saute until the shrimp curl and turn bright pink.
Transfer to a serving dish.
Repeat with remaining shrimp using more oil for each batch.
Note: These can also be put on a wooden bamboo kabob. If you insert it length wise it looks really nice. soak in water 1/2 hour first and grill about 2-3 min each side.