Rick'S Kickin' Shrimp

• 2 tbsp olive oil
• 6 garlic cloves, sliced crosswise
• 2 pounds 21/30 shrimp, peeled, deveined & butterflied with tails intact
• 1 16 oz. jar sliced hot cherry peppers, drained
• 1 and 1/2 cups white wine
• 3 pounds littleneck clams, scrubbed
• 1 16 oz. jar red and yellow roasted peppers, drained and chopped into bite size pieces
• 1 can evaporated skim milk
• 1/2 cup light cream
• 1/2 cup packed, shredded basil
• 1 large loaf ciabatta or other hearty bread
• 4 garlic cloves, minced
• 1/2 cup olive oil
• salt & pepper

1. Heat oil on med-high in large saute pan with cover. Add sliced garlic and saute for 1 minute. Add shrimp and saute for 2 minutes. Add jar of hot pepper rings and saute for 1 minute. Add wine and little necks, bring to a boil and cover until clams open. Stir in roasted peppers, milk and cream and bring to a simmer. Continue to simmer until liquid reduces and lightly coats a spoon. Arrange garlic toasts on a large platter, ladle seafood liberally over toasts, ladle sauce around edge of platter. Top with basil. Serve each guest a toast and seafood with a lemon wedge.
2. Garlic Toasts:
3. Cut bread in half lengthwise, and then into wedges. Mix olive oil and garlic in a bowl, and with a pastry brush spread on each piece of bread. Arrange facing up on a large cookie sheet, and bake at 400 for 5 minutes, finish under the broiler to fully toast tops.

olive oil, garlic, shrimp, peppers, white wine, littleneck clams, peppers, milk, light cream, basil, bread, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/ricks-kickin-shrimp-1201374 (may not work)