Sweet & Spicy Shrimp (Chambord Shrimp)

We really enjoyed this recipe. The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice (Tangy Hawaiian Rice) by Chabear01, but it would be equally good on plain white rice.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 16  large shrimp, cleaned and raw
• 1  jalapeno, sliced into rounds with seeds intact
• 1 -2  tablespoon  minced garlic
• 2 -3  ounces olive oil
• 2 1⁄2 ounces Chambord raspberry liquor or 2 1⁄2 ounces  raspberry liqueur
•  baguette

Directions

1. Butterfly shrimp, devein and set aside.
2. Heat oil in a sauté pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
3. Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
4. Garnish with 2 half slices of baguettes.