Shrimp Cocktail Dean Martin - cooking recipe

Ingredients

SHRIMP AND SAUCE
24 large uncooked tiger shrimp, peeled and deveined
6 pimento stuffed olives, my addition
1/2 cup unsalted butter
1/4 cup dry white wine
2 tablespoons whiskey
1/2 shallot, minced
GARLIC MASHED POTATOES
3 lbs yukon gold potatoes, peeled and diced
4 tablespoons unsalted butter
3 garlic cloves, finely minced
2/3 cup milk or 2/3 cup heavy cream
salt, to taste
white pepper, to taste

Preparation

GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
Drain thoroughly and return potatoes to the pot.
Melt the butter in a small pan over low heat.
Add the minced garlic to infuse the flavor into the butter.
Add the milk (or cream) just enough time to warm it.
Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
Season to taste with salt and white pepper. DO NOT overmix the potatoes!
WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
Simmer over low heat until mixture is reduced to 1 tablespoon.
Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
Keep sauce warm, but not over direct heat.
SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
Grill on high just until flesh turns white-no longer translucent.
(If you want you can lightly saute the shrimp in a pan on medium-high heat using the same directions in Step #13.).
Presentation: Divide and spoon the mashed potatoes into each martini glass.
Stand a shrimp skewer upright but at an angle into the mashed potatoes.
Place one stuffed green olive on the top end of each skewer.
Pour whiskey sauce over each shrimp skewer.