Jumbo shrimp are a great appetizer to serve before any meal. Marinated in garlic, ginger, bourbon and maple syrup, these shrimp have a nice carmelized texture and taste delicious!
6 jumbo shrimp, peeled & tails on
2 tbsp virgin oil
1 oz bourbon
2 cloves garlic, chopped finely
1 tsp fresh chopped ginger root
1/4 cup Maple syrup
1 tbsp fresh squeeze lemon juice
1 tsp soya sauce
1 tsp fresh rosemary, chopped finely
pinch black pepper
In a mixing bowl add all the ingredients for the marinade. Add the jumbo shrimp and toss gently to cover the shrimp thoroughly. Cover the bowl and refrigerate for 30 minutes.
Heat the virgin oil in a skillet to a medium high heat. Add the shrimp and saute for 5 minutes, turning to brown both sides. Add some of the marinade to the shrimp to carmelize in the skillet.
When cooked, remove from skillet and serve immediately. Spoon the rest of the marinade onto the shrimp, garnish with a lemon wedge and a sprig of rosemary. Serve with a crusty baquette to enjoy all of the sweet garlic sauce, along with a chilled glass of chardonnay.