Sweet & Spicy Shrimp (Chambord Shrimp) - cooking recipe

Ingredients

16 large shrimp, cleaned and raw
1 jalapeno, sliced into rounds with seeds intact
1 -2 tablespoon minced garlic
2 -3 ounces olive oil
2 1/2 ounces Chambord raspberry liquor or 2 1/2 ounces raspberry liqueur
baguette

Preparation

Butterfly shrimp, devein and set aside.
Heat oil in a saute pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
Garnish with 2 half slices of baguettes.