San Francisco Vanilla Shrimp

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.

• Ready In: 10 mins
• Serves: 10

Ingredients

• 24  ounces large shrimp, peeled with tails left on
• 2  cups white wine (Gewurztraminer, Chenin Balnc Or Sauvignon Blanc)
• 1⁄2 cup  fresh orange juice
• 1  lemon, zest of, chopped
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon vanilla, plus a tiny bit more
•  vanilla
• 1  teaspoon hot red pepper flakes
• 1 1⁄2 tablespoons tarragon, finely chopped
• 1  teaspoon white pepper
• 1⁄2 teaspoon salt
• 2  garlic cloves, coarsely chopped
• 2  tablespoons olive oil

Directions

1. Rinse shrimp drain.
2. Combine all ingredients plus 1/2 tsp of the olive oil.
3. Put shrimp in ziplock bag and pour mixture in and marinade up to 6 hours in the fridge.
4. Drain the shrimp well.
5. Heat 1/2 tablespoon olive oil in a heavy large skillet over high heat until almost smoking.
6. Working in batches, add the shrimp to the skillet, season to taste with salt and saute until the shrimp curl and turn bright pink.
7. Transfer to a serving dish.
8. Repeat with remaining shrimp using more oil for each batch.
9. 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.