Hot shrimp from our friends at Sweat N Spice.
- 24 jumbo shrimp
- 4 tablespoons of balsamic vinegar
- 1/4 cup of Alligator Alley Asphalt Pepper Sauce
- 1/4 cup of sweet white wine
- 2 tablespoons of butter
- 1 cup of fennel, julienned
- salt and pepper
Peel shrimp leaving tail in tact.
Run a knife down the back of the shrimp cutting about 1/4 of an inch deep and remove vein. Add vinegar, Alligator Alley Asphalt Pepper Sauce, fennel, and wine to a saute pan over medium high heat. Reduce liquid by 1/2, Add shrimp and turn once as shrimp starts to curl up. Continue to cook till liquid becomes thick, blend in butter.
Plate shrimp, spoon on sauce. Serve with slices of french bread to dip in sauce and glasses of the same wine used in the cooking.