Recipe By: Janet
1/2cupdry white vermouth
1teaspoons(about 15) juniper berries -- crushed
1 1/2poundslarge shrimp (16-20 size) -- peeled & deveined
2teaspoonsfresh lemon juice
1 1/2teaspoonsfinely minced lemon zest
1 1/2teaspoonsminced garlic
1/2teaspoonsjuniper berries (about 7-8) -- crushed and finely chopped
1/3cupfinely minced stuffed green olives -- drained well
3tablespoonsfinely minced cocktail onions -- drained well
1tablespoonsfinely chopped Italian parsley
To cook the shrimp: Place the vermouth, gin, juniper berries, black pepper and salt
in a medium-large pot with a tight-fitting lid. Place over high heat and bring to a
quick boil. Stir in the shrimp. Cover and steam for 1 minute. Remove the lid and
stir the shrimp. Replace the lid and cook until shrimp are a little more than
three-quarters cooked, about 1/2 to 1 minute more. Remove pan from heat and let
shrimp cool in the liquid to finish cooking, stirring occasionally. Cool the shrimp
in the liquid in the refrigerator until well chilled before serving.
To make the sauce: In a food processor bowl, combine mayonnaise, lemon juice and
zest, garlic, juniper berries, pepper, Dijon, and cayenne and process to thoroughly
combine. Add the remaining ingredients and pulse a couple of times to mix in but not
to process more. Taste and season with salt if needed. Refrigerate for at least 1
hour for the flavors to mellow before serving. Serving suggestions: Place sauce in
a small dish on a platter, surround with shrimp. Place a little pouf of gourmet
greens in the bottom of a small martini glass. Place a dollop of sauce in the center
and hang a few shrimp off the rim of the glass. If you have a great collection of
shot glasses, place a shrimp in a shot glass and dollop with a little of the sauce.
Serves about 8-12 as an appetizer)
Makes about 24-30 shrimp and 1 1/2 cups of sauce
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