Scampi Basquaise - cooking recipe

Ingredients

24 to 32 (16 to 20 count) shrimp
4 shallots, chopped
1 tomato (large), diced
4 bunches spinach leaves, stemmed
1 jigger cognac
1/2 c. fresh green peas
5 oz. white wine
1 oz. raspberry vinegar
olive oil, butter, salt and pepper and cayenne to taste

Preparation

Heat olive oil and butter (approximately 1 1/2 teaspoons each is plenty).
Add shrimp and saute briefly.
Add shallots, cognac and flambe.
Add tomatoes, peas, wine and spinach leaves and reduce heat to low for a few minutes.
Sprinkle on raspberry vinegar. Season with salt, pepper and cayenne.
Serve over saffron rice or spaghetti.