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Martini Shrimp

This came from a newspaper, but sounds like an interesting appetizer. I plan to bring it to the next Army-Navy party!





List of Ingredients



• 24 jumbo shrimp, peeled, deveined, tails off
  
• 2 tablespoons oil
  
• 2 tablespoons finely chopped shallots
  
• 2 ounces Gin
  
• 1/4 teaspoon dry vermouth
  
• sea salt
  
• white pepper
  
• 24 pimento stuffed green olives
  
• 24 cocktail skewers
  






Instructions



1. In a large skillet, heat oil over medium high heat until hot, but not smoking. Toss in shrimp and give the pan a couple of good shakes by the handle.
   
2. Add the chopped shallots, a little sea salt and white pepper and continue cooking, shaking the pan often until the shrimp just begins to turn pink.
   
3. Pour in the Gin and the dry vermouth. Shake the pan and turn the shrimp once. Continue cooking a minute or so, shaking the pan until the shrimp are just cooked. Do not overcook.
   
   
4. Put shrimp and their cooking liquid into a glass bowl, and let cool about 30 minutes, frequently tossing and basting the shrimp with their juices.
   
5. When cool, remove the shrimp from the bowl and refrigerate.
   
6. Pour the cooking liquid back into the pan and boil it over high heat until it reduces to a light syrup. Let cool. When cool, toss the shrimp with the liquid and a spash of gin. Add sea salt and white pepper to taste.
   
7. Place each shrimp on a cocktail skewer with a pimento stuffed green olive.