Grilled Shrimp with Fennel Sauce

• From: National Fisheries Institute

Ingredients

• 20 large (under 15 count) shrimp

• 2 Tbs plus 2 teaspoons olive oil, divided use

• 1 Tbs lime juice

• 1 tsp ground fennel, divided use

• 1 Tbs finely chopped onion

• 2 Tbs brandy

• 1/2 cup dry white wine

• 1/3 cup heavy cream

• 4 cups cooked rice

White wine, heavy cream, and brandy create a silky sauce to ladle over the grilled shrimp.

Directions

• Peel and devein shrimp; reserve shells. Combine 2 tablespoons olive oil and lime juice in a glass bowl; crush and add 1/2 teaspoon ground fennel. Add shrimp and marinate 45 minutes, stirring occasionally. In large saucepan, combine reserved shrimp shells, 2 teaspoons olive oil and remaining teaspoon ground fennel; sauté 3 minutes. Add onion and sauté one minute. Add the brandy and flame with a match. Add the wine and cook over high heat until reduced to about 2 tablespoons of liquid. Add cream and bring to a boil; cook 2 minutes or until slightly thickened. Strain into a clean pan, pressing to extract as much liquid as possible. Keep warm.
• Place shrimp on 4 skewers, going through both top and tail of shrimp. Grill on hot grill 4-5 inches above hot coals about 2 minutes per side or until just opaque throughout. Place shrimp on plates and spoon warm sauce on top. Serve with rice.