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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe courtesy of Chef/Owner Brian Ballinger of Cervantes Tapas and Italian Bistro in Sacramento, Calif. Ingredients:
2 tablespoons butter |
1 teaspoon flour |
1/4 teaspoon salt |
1/4 teaspoon paprika |
2 garlic cloves, minced |
24 large peeled and deveined shrimp |
1/2 cup triple sec |
2 tablespoons chopped fresh parsley |
crushed red pepper flakes (optional) |
lime wedge |
Directions:
1. Melt butter in a medium skillet over medium-high heat; add flour, salt, paprika and garlic. Sauté, stirring constantly, for 2 minutes.
2. Stir in shrimp and triple sec; sauté for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly.
3. Sprinkle with parsley and chili flakes. Shrimp may be threaded on small wooden skewers with small lime wedges.
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