This is a spicier take on shrimp scampi. Instead of using white wine to enhance the flavors, gin adds a crisp botanical bouquet to each bite. The ginger brings in a hot and zesty Asian taste that elevates the entire dish. Serve with either crunchy bread or your favorite pasta. You’ll soon be passing over the wine to grab the bottle of gin.
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves minced
3/4 inch fresh ginger minced
1/3 cup gin (Tanqueray, Bombay, or something with very piney notes)
1/2 teaspoon sea salt
1-2 minced green chilies (optional)
A dozen medium shrimp peeled and deveined
Juice from ½ lemon
1 teaspoon finely chopped fresh parsley
In a large skillet, heat the oil and butter over medium high heat. Be careful not to burn the butter. Add garlic, ginger, chili, and stir to prevent the garlic from turning brown. Reduce the heat if necessary. Cook 2-3 minutes on medium heat. The garlic and ginger should be fragrant. Add the gin and allow the alcohol to evaporate off, about 3 minutes. Add salt, shrimp, and lemon juice and sauté for 5-6 minutes depending on the size of the shrimp. Finish with chopped parsley and serve with angel hair pasta or toasted crostini.