San Francisco Vanilla Shrimp

Ingredients

• 24 ounces large shrimp, peeled with tails left on
• 2 cups white wine (Gewurztraminer, Chenin Balnc Or Sauvignon Blanc)
• 1/2 cup fresh orange juice
• 1 lemon, zest of, chopped
• 1/2 lemon, juice of
• 1/2 teaspoon vanilla, plus a tiny bit more
• vanilla
• 1 teaspoon hot red pepper flakes
• 1 1/2 tablespoons tarragon, finely chopped
• 1 teaspoon white pepper
• 1/2 teaspoon salt
• 2 garlic cloves, coarsely chopped
• 2 tablespoons olive oil

Directions

1. 1

   Rinse shrimp drain.

2. 2

   Combine all ingredients plus 1/2 tsp of the olive oil.

3. 3

   Put shrimp in ziplock bag and pour mixture in and marinade up to 6 hours in the fridge.

4. 4

   Drain the shrimp well.

5. 5

   Heat 1/2 tablespoon olive oil in a heavy large skillet over high heat until almost smoking.

6. 6

   Working in batches, add the shrimp to the skillet, season to taste with salt and saute until the shrimp curl and turn bright pink.

7. 7

   Transfer to a serving dish.

8. 8

   Repeat with remaining shrimp using more oil for each batch.

9. 9

   Note: These can also be put on a wooden bamboo kabob. If you insert it length wise it looks really nice. soak in water 1/2 hour first and grill about 2-3 min each side.