Sesame Shrimp Hearts
1 lb. Large shrimp, peeled & deveined
10 tbsp. Butter, divided
1 tbsp. Grated fresh ginger
4 tsp. Fresh lemon juice
1 tbsp. Orange juice
¼ tsp. Salt
½ tsp. Ground black pepper
2 tbsp. Sesame seeds, toasted
1/3 c. strawberry jelly
2 tsp. White wine vinegar
1 tsp. Hot pepper sauce
1 medium avocaco, peeled & sliced
Preheat oven to 425 degrees. Slice down back of shrimp, almost completely through with small knife. Gently spread and flatten. Arrange shrimp cut-side up on lightly greased baking sheet; set aside.
Melt 6 tablespoons butter in 1-quart saucepan over medium heat, then stir in ginger, citrus juices, salt & pepper. Evenly spoon sauce over shrimp then sprinkler with sesame seeds. Bake 5 minutes or until shrimp turns pink.
Meanwhile, heat remaining 4 tablespoons butter, jelly, vinegar and hot pepper sauce in 1-quart saucepan over medim-low heat, stirring frequently until jelly is melted. Strain, if desired. Arrange shrimp in heart shapes on sliced avocado and drizzle with sauce to serve.
Lady in Red
Combine 3 oz. chilled Ruby Red Grapefruit juice and 2 oz. well chilled Cook’s champagne in champagne flutes. Enjoy!!