Shrimp With Vanilla

• 1 1/2 pounds medium shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1 medium onion, finely chopped
• 3 1/2 tablespoons vanilla extract
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/2 jalapeno chili, seeded and minced
• 1 1/2 cups chicken stock, boiled down to 3/4 cup
• 3/4 cup dry white wine
• 1 teaspoon fresh lime juice
• 2 Hass avocados, peeled, seeded and sliced
• 4 to 6 cilantro sprigs
• Steamed white rice for serving

1. Place shrimp in a bowl, and add garlic, onion, 2 tablespoons vanilla, and the salt and pepper.
2. Toss, then cover and refrigerate 2 hours.
3. Heat butter and oil in a large skillet over medium-high heat.
4. Add jalapeno, and when it starts to soften, add shrimp and its marinade.
5. Add remaining vanilla extract.
6. Saute, stirring, just until shrimp turn pink.
7. Remove shrimp to a warm serving dish, and cover with foil.
8. Add stock and wine to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream.
9. Add lime juice, stir, then pour sauce over shrimp.
10. Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.

shrimp, garlic, onion, vanilla, salt, freshly ground black pepper, unsalted butter, extra virgin olive oil, jalapeno chili, chicken stock, white wine, lime juice, avocados, cilantro, white rice

Taken from cooking.nytimes.com/recipes/5898 (may not work)