Gamberetti Di Mare

• 1/2 cup butter
• 1 garlic clove, crushed
• 1 1/2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 2 teaspoons brandy
• 1 dash ground cloves
• 1 dash ground nutmeg
• 20 medium shrimp, peeled and deveined
• 8 medium mushroom caps
• 2 medium tomatoes
• 1 medium green pepper
• 1 teaspoon flour
• 1 1/2 tablespoons dry vermouth
• freshly cooked rice or linguine

1. Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips.
2. In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well.
3. Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through.
4. Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm.
5. Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens.
6. Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.

butter, garlic, parsley, chives, brandy, ground cloves, ground nutmeg, shrimp, mushroom caps, tomatoes, green pepper, flour, freshly cooked rice

Taken from www.food.com/recipe/gamberetti-di-mare-276244 (may not work)