Sherry Pepper Shrimp

• 48 unpeeled large fresh shrimp (2 pounds)
• 2/3 cup plus 1 tablespoon dry sherry, divided
• 2 teaspoons crushed red pepper
• 1 teaspoon fennel seeds, crushed
• 3 cloves garlic, crushed
• 2 1/2 cups finely chopped sweet red pepper
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
• 1/4 cup minced shallots
• 1 teaspoon Hungarian paprika
• 2 teaspoons hot sauce
• 1 teaspoon lemon juice
• 2 1/2 tablespoons capers, drained
• 1/4 cup reduced-calorie mayonnaise
• Vegetable cooking spray

1. Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.
2. Combine sweet red pepper, tomato, shallots, and 1/3 cup sherry in a saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and cook over high heat 10 minutes or until liquid evaporates, stirring frequently. Cool completely. Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth. Transfer to a bowl; stir in capers. Combine mayonnaise and remaining 1 tablespoon sherry; stir well.
3. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 (12-inch) metal skewers. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.
4. Spoon 1/4 cup pepper puree into each dish. Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

fresh shrimp, sherry, red pepper, fennel seeds, garlic, sweet red pepper, salt, shallots, paprika, hot sauce, lemon juice, capers, mayonnaise, vegetable cooking spray

Taken from www.myrecipes.com/recipe/sherry-pepper-shrimp (may not work)