1 pound medium shrimp, peeled and deveined
2 tablespoons butter or margarine
2 tablespoons heavy cream
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
2 green bell peppers, sliced
1 small yellow onion, sliced
2 cups rum
1/2 cup extra virgin olive oil
1/4 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes
6 tablespoons cornstarch
Chop shrimp and place them in a large bowl in a shallow dish. Sprinkle lavender/orange zest over all. Chill in refrigerator at least 1 hour before removing from water.
Mix together the butter, cream, onion, bell pepper, green pepper, yellow onion, cherry tomatoes, black olives, chives, garlic powder, basil and oregano. Place over a cocktail or to cool.
Dredge shrimp in the cream mixture, then squeeze lemon juice into a small bowl. Mix the shrimp into the lemon juice. Store in refrigerator until unused.
Heat olive oil in a large pan in a large skillet over medium-high heat. Fry the bell peppers in the olive oil until golden. Remove from pan and cut into 3 wedges. Add cream into shrimp and bell pepper slices. Add onion slices, green pepper and lemon slices. Add bottom of white sheet, cook over medium heat, until lightly browned. Pour over shrimp and bell pepper. Stack bell pepper slices, onion slices, cream, shrimp, bell pepper slices and lemon slices. Heat through. Serve piping hot.
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