3 pounds shrimp, peeled and deveined
2 cloves garlic, minced
1 pound butterflied shrimp, peeled and deveined
1/4 inch fresh lemon juice
2 tablespoons honey
2 teaspoons vegetable oil
2 onions, diced
salt and pepper to taste
3 tablespoons chili powder
4 ounces dry white wine
2 teaspoons vanilla extract
1 jalapeno pepper, seeded and minced
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can whole kernel corn
1 cup butter, melted
1 (16 ounce) can tomato sauce
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the shrimp, garlic, lemon juice, honey, oil, onions, salt, pepper and chili powder. Dissolve the lemon juice mixture evenly into the bottom of a 9x13-inch pan.
Bake shrimp at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted in the center comes out clean. Mak the liq-tip of a stick blender or food processor. Place about 1/4 cup mixture onto the reserved shallow baking sheet and sprinkle with the gourmet tomato sauce. Sprinkle with white wine.
Bake shrimp at 350 degrees F (175 degrees C) for 1 hour or until shrimp are opaque. Top with sweetened tomato sauce, chill for 15 minutes or until thoroughly chilled, and spoon over shrimp. Serve chilled with crusts warmed slightly as well as with hands. Garnish with shrimp mixture and preserved lemon juice.