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 minutes until shrimp is partially cooked. Remove pan from heat and add lemon juice, vodka, vermouth and parsley. Carefully return to heat, since vodka will flame. Simmer over medium heat for 1-2 minutes or until liquid is reduced to 4 Tbsp. Season with salt and pepper. Serve 4 shrimp in each martini glass and divide mushrooms and sauce.