Time: 1h prep + 30′ cooking
8 head-on colossal shrimp
⅔ cup STORICA SAMBUCA
2½ teaspoons unsalted butter
½ cup low-sodium chicken stock
⅔ teaspoon fleur de sel, or other flaky salt
½ teaspoon freshly ground black pepper
STEP 1: Take your shrimps and prepare to peel and devein them
STEP 2: Preheat oven to 375 degrees Fahrenheit. Heat oil in a large, ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue to cook until shrimps are opaque, about 3 minutes.
STEP 3: Add STORICA SAMBUCA to skillet and carefully return to high heat. Ignite the pan and cook until the flame dies. Remove shrimp from skillet and set aside.
STEP 4: Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify until reduced by half, about 1 minute. Return shrimp to skillet and cook until heated through. Place three shrimp on each of four serving plates and drizzle with butter sauce. Season with fleur de sel and pepper. Serve.