"Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables."
( about 6 cloves)
lemon juice, fresh squeezed
( better than bullion paste)
fresh tarragon, chopped
jumbo shrimp, peeled deveined and tails removed
salt, to taste
black pepper, to taste
( Jack Daniels)
French bread, skinny loaf sliced 3/4-inch thick
SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
Remove from heat, add whiskey to sauté pan and flambé‘. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).