Recipe courtesy of La Serenata de Garibaldi
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Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices

Preheat a grill.

Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.

Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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