Ecstasy

O - M - G, this sounds unbelievably naughty! Perfect appetizer for a romantic dinner for two! Maybe the only course! Ecstasy was a popular Uglesich's Restaurant appetizer of shrimp in a sauce, served on lettuce with a blue cheese dip on the side. This is from "Cooking with the Uglesiches" by John Uglesich via The Times-Picayune..

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  cup danish blue cheese, crumbled
• 2⁄3 cup extra virgin olive oil
• 2  teaspoons lemon juice, fresh
• 3⁄4 cup heavy cream
• 3  tablespoons garlic, minced
• 1⁄2 cup parsley, chopped
• 1⁄4 cup sherry wine, medium-dry
• 2 -4  tablespoons  hot sauce
• 2  tablespoons lime juice, fresh
• 8  shrimp, tails on, peeled and deveined (medium)
•  lettuce

Directions

1. Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food processor until smooth. Transfer to a serving cup.
2. Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in a bowl and stir. Pour some of the sauce into a skillet and set on medium heat.
3. Place the shrimp in the skillet. Saute until the shrimp turn pink on both sides.
4. Place the shrimp on top of the lettuce on a plate. Put the cup of blue cheese dip on the side.