From: Chef David Garrido, of Chuy’s Comida Deluxe, (formerly of Jeffrey’s of Austin, TX). Yield: 4 servings. 3 Tbsp. extra virgin olive oil 16 16-20 count Texas or Wild American Shrimp 16 large wild mushrooms 2 shallots, chopped 3 Tbsp. lemon juice ¼ cup vodka ¼ cup dry vermouth 2 Tbsp. chopped Italian parsely 1 Tbsp. butter to taste, sea salt and pepper for garnish, olives on toothpicks In large saute pan, heat olive oil over high heat. Add shrimp, mushrooms and shallots and cook for 2 ...
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