Shrimp With Sherry

My son, the picky eater, actually LOVES a dish I make called Shrimp with Sherry. I think by giving the dish an actual name, along with the hint of illicitness of Sherry in a "kids" dish might be bigger factors to him than the taste. No, maybe not. Shrimp, butter and the sweetness of a dash of Sherry, flambeed, is delicious. Wrong again, he likes it when i light a pan of food on fire. That's it. 

But it tastes good too. 

1 pound fresh shrimp, about 16-20 or 20-25 count, peeled
1 tablespoon olive oil
1 tablespoon butter
1.5 tablespoons dry sherry, such as Amontillado

  1. Heat olive oil in a large skillet over high heat. 
  2. Add shrimp in one layer and cook until both side of the shrimp are slightly browned on the edges. Do not over cook. Total time should be 1-3 minutes based on size of shrimp. 
  3. Add the tablespoon of butter and swirl the pan to melt it quickly. 
  4. Add the sherry, shaking the pan, for about 30 seconds. If it flambees, so much the better. 
  5. Remove to a warm small serving bowl immediately, seasoning with salt at pepper. 

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