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This is an appetizer recipe for four or dinner for two. Serve over rice or pasta for dinner
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lb large cooked shrimp, thawed if frozen
, to taste
ounces sambuca liqueur (or other anise based liqueur)
salt and pepper
Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
Add Sambuca and flambe, (if open flame, remove from heat).
Reduce heat immediately and add the butter, garlic and cream mixture.
Simmer for about 5 minutes and serve immediately.
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