Recipe: Silky Garlicky Shrimp Martini

SILKY GARLICKY SHRIMP MARTINI
Source: Chef Jimmy Schmidt, Chef/Owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif.

4 tablespoons extra virgin olive oil
2 tablespoons garlic, minced fine
2 teaspoons paprika
1 pound U-10 or U-15 shrimp, peeled and deveined
Sea salt to taste
1/2 teaspoon lemon pepper
2 anchovy fillets, minced, optional
4 tablespoons fresh lemon juice
4 tablespoons lemon vodka
1/4 cup fresh snipped chives
2 tablespoons unsalted butter
Roasted Parmesan Cauliflower

In medium nonstick skillet, heat olive oil over low heat. Add garlic and paprika, cooking until tender and translucent, about 5 minutes.

Generously season the shrimp with salt and lemon pepper. Add shrimp to skillet and gently cook over low to medium heat until opaque and tender, about 3 minutes. Turn shrimp over to finish cooking, about 2 to 3 minutes more.

Transfer the shrimp to a plate and keep warm.

Add the anchovy, lemon juice and vodka to the pan, raising the heat to medium high. Cook until the liquids are just about completely reduced to sauce consistency, about 2 minutes.

Remove from heat and add half of the chives to sauce. Whisk in butter until smooth and frothy. Adjust the seasonings as necessary with salt and red pepper.

To serve: Divide and spoon the cauliflower into 4 large, warm martini glasses. Position the shrimp atop the cauliflower.

Drizzle the sauce over. Sprinkle the remaining chives atop the martini glasses. Serve immediately.

Makes 4 servings of about 10 grams of carbohydrates and 26 grams protein each.