Shrimp and Jalapeno martini

• 3 tablespoons extra virgin olive oil
• 16 jumbo shrimp, cleaned and de-veined with tail on
• 16 wild mushrooms
• 2 shallots, chopped
• 1 teaspoon jalapeno, chopped
• 1 garlic clove, minced
• 3 tablespoons lemon juice, freshly squeezed
• 14 cup vodka
• 14 cup dry vermouth
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon butter
• sea salt & freshly ground black pepper (to taste)
• olive (garnish) (optional)

1. Heat olive oil over high heat in a large saute pan.
2. Add shrimp, mushrooms, shallots, jalapeno, and garlic, cook for 2 minutes, or until shrimp are about halfway cooked.
3. Remove the pan from heat, and add lemon, vodka, vermouth and parsley.
4. Return to burner, and allow the alcohol to catch fire.
5. Simmer over medium heat for 1-2 minutes or until the liquid is reduced to about 1/4 cup.
6. Whisk in butter, and season with salt and pepper.
7. To serve: "Hang" 4 cooked shrimp over the edge of each 4 martini glasses.
8. Divide the sauteed mushroom mixture evenly between the glasses, and garnish with skewered olives.

extra virgin olive oil, jumbo shrimp, mushrooms, shallots, jalapeno, garlic, lemon juice, vodka, flat leaf parsley, butter, salt, olive

Taken from www.food.com/recipe/shrimp-and-jalapeno-martini-297983 (may not work)