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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc Catalano's Hot & Sweet Shrimp Submitted by: by Michael Catalano Enjoy this delicious recipe of the week! Category: entrees Yields: 4 servings INGREDIENTS: 16 large (sz13-15) Freshwater 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 or Raspberry Liqueur Baguette, sliced and toasted Serve with rice or angle hair pasta DIRECTIONS: 1 Butterfly shrimp, set aside. 2 Heat oil in a sauté pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. 3 Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. 4 Remove shrimp and arrange on serving dish with rice or pasta. 5 Add liqueur to oil mixture over heat, stir and reduce slightly. 6 Pour reduced liquid, garlic and jalapeno evenly over shrimp. 7 Garnish with 2 half slices of toasted baguettes.

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