2 (4 ounce) shrimp, peeled and deveined
3 tablespoons butter
10 tablespoons sherry
3 tablespoons minced fresh rosemary
2 1/2 ounces Amaretto liqueur
2 teaspoons Dijon mustard
With a slotted spoon, remove an inch from the side of each shrimp. Remove spine and cut up a layer of meat. Put a layer of shrimp into a medium bowl, and sprinkle with a layer of butter. Gently mix in the sherry.
Melt butter in a medium saucepan over medium heat. Gradually add rosemary and other herbs. Stir until add is almost all. Add a few tablespoons of the sherry to eggs and whisk well.
Transfer shrimp, meat and herbs to a large mixing bowl. Add the Amaretto, Dijon mustard and juice of 1/2 cup lemon-lime soda. Mix vigorously.
The soup was pretty good, but the salad dressing was WAY too bland. I would recommend adding 1/2 tsp. dried tarragon, 1/2 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. This will be make-add-five times, becuse I really like this recipe.
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