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Rinse, clean and butterfly shrimp, leaving tails intact. Poach shrimp in
white wine, tails up, 5 minutes, or until shrimp changes color. Do not
overcook. Drain wine, then, away from flame on stove, flambe shrimp with
aqvavit. Remove shrimp carefully and place in cold Yogurt Sauce. Makes 4
servings.
16 lg Shrimp
1 1/2 c Dry white wine
6 oz Aqvavit or vodka
-Yogurt Sauce (recipe
-follows)
1 Servings