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Grand Marnier Shrimp

20 Jumbo shrimp
2 cup flour
1/2 teaspoon thyme
1/2 teaspoon white pepper
1 3/4 sticks of butter
3/4 cup of Grand Marnier
4 Tablespoons Orange juice
Orange slices for garnish


Butterfly shrimp by cutting shrimp from vein side to opposite side without separating. Open shrimp and flatten gently.

Combine flour, thyme, and pepper. Dredge shrimp in flour mixture and set aside. Heat the 1 1/4 stick of butter and saute scallions until soft. Add shrimp and saute 1 to 2 minutes per side.

Pour 1/2 cup Grand Marnier over shrimp and simmer 1 minute more.

Remove shrimp to warm platter.

Add remaining butter to pan; when sizzling, add 1/4 cup Grand Marnier and Orange juice. Let simmer 1 minute; then
pour the sauce over the shrimp.

Garnish with Orange slices and serve with rice.