San Francisco Vanilla Shrimp

• 24 ounces large shrimp, peeled with tails left on
• 2 cups white wine (Gewurztraminer, Chenin Balnc Or Sauvignon Blanc)
• 12 cup fresh orange juice
• 1 lemon, zest of, chopped
• 12 lemon, juice of
• 12 teaspoon vanilla, plus a tiny bit more
• vanilla
• 1 teaspoon hot red pepper flakes
• 1 12 tablespoons tarragon, finely chopped
• 1 teaspoon white pepper
• 12 teaspoon salt
• 2 garlic cloves, coarsely chopped
• 2 tablespoons olive oil

1. Rinse shrimp drain.
2. Combine all ingredients plus 1/2 tsp of the olive oil.
3. Put shrimp in ziplock bag and pour mixture in and marinade up to 6 hours in the fridge.
4. Drain the shrimp well.
5. Heat 1/2 tablespoon olive oil in a heavy large skillet over high heat until almost smoking.
6. Working in batches, add the shrimp to the skillet, season to taste with salt and saute until the shrimp curl and turn bright pink.
7. Transfer to a serving dish.
8. Repeat with remaining shrimp using more oil for each batch.
9. Note: These can also be put on a wooden bamboo kabob.
10. If you insert it length wise it looks really nice.
11. soak in water 1/2 hour first and grill about 2-3 min each side.

shrimp, white wine, orange juice, lemon, lemon, vanilla, vanilla, hot red pepper, tarragon, white pepper, salt, garlic, olive oil

Taken from www.food.com/recipe/san-francisco-vanilla-shrimp-195607 (may not work)