Wild and Wonderful Shrimp

Tequila Glazed Shrimp Salad Flambe
Gastrique:
1 cup sugar
1 cup cider vinegar
1/2 teaspoon crushed red pepper flakes
1 jalapeno, seeded and minced
Salad:
12 ounces spinach, stemmed, washed and torn
1/2 red bell pepper, julienned
1/2 mango, peeled and thinly sliced
1/4 cup cider or sugar cane vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
4 tablespoons butter
12 large shrimp, peeled and deveined (about 12 ounces)
3 ounces tequila, plus more to taste

For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.

Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.

Serve shrimp on salad, drizzle with sauce.

Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

4 Minute Spicy Garlic Shrimp
2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Spicy Grilled Shrimp with Pineapple Salsa
1 pound large shrimp
1 cup pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon parsley, chopped
1 teaspoon red pepper flakes

Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

Shrimp Macadamia
HOT HORS D'OEUVRES

1 pound potatoes, boiled, drained
Milk
Freshly ground salt
Freshly ground white pepper
24 jumbo shrimp, peeled and deveined
Clarified butter
3 ounces Macadamia nuts, finely chopped
1 clove garlic, crushed
1/4 cup dry sherry
1/4 cup fresh butter, plus extra for potatoes
1/2 lemon, juiced
2 scallop shells
Parsley sprigs, for garnish
1/4 teaspoon paprika, for garnish

Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika

Spicy Gazpacho with Shrimp
2 garlic cloves
1 teaspoon salt
Enough white bread, crusts removed and the bread torn into small pieces, to measure 1 1/2 cups
1/4 cup red-wine vinegar
1/3 cup olive oil
1 teaspoon ground cumin
2 1/2 cups tomato juice
2 pounds tomatoes, peeled, seeded, and minced, about 3 cups
1 green bell pepper, chopped fine, about 2/3 cup
1 red bell pepper, chopped fine, about 2/3 cup
1/3 cup minced scallion
1 cucumber, peeled, seeded and minced
1/3 cup minced red onion
1/4 cup minced fresh parsley or mint, or a combination
Hot pepper sauce, to taste
Accompaniment:
1/2 pound shrimp (about 15) peeled, deveined and cooked
Croutons

On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1 1/2 cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.
Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.