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Jumbo Shrimp With Ginger Sherry Sauce

shrimp

6 unshelled jumbo shrimp; about 1 pound
1/3 cup dry sherry
1 teaspoon minced gingerroot
1 clove garlic; minced
1/4 cup butter; cut in bits
2 teaspoons lime juice
pinch (each) salt and pepper

Asparagus spears and saffron rice would be luxurious plate mates for these spectacular shrimp. Using kitchen scissors and starting at thickest end, make 1-1/2-inch long cut along back of each shrimp through shell. With sharp knife, cut through exposed meat almost but not all the way through to opposite side; pry open slightly to expose meat. Turn over; trim off legs from underside. Place cut side up on foil-lined baking sheet; broil for about 5 minutes or until shells are pink and meat is opaque. Meanwhile, in small saucepan, bring sherry, ginger and garlic to boil over medium heat; simmer until reduced to half. Remove from heat; whisk in butter, 1 piece at a time, until blended. (Sauce can be prepared to this point and refrigerated in airtight container for up to 1 day; reheat to continue.) Whisk in lime juice, salt and pepper. Peel off cut portion of shell. On each plate, stand 3 shrimp, cut side down, with tail pointing up. Serve with sauce for dipping

Contributor: Canadian Living Magazine - February, 1998

Yield: 2 servings

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