Brandy and sautéed shrimp shells intensify and deepen the flavor of this fennel-cream sauce. A wonderful combination with the grilled jumbo prawns.

Grilled Shrimp with Fennel Sauce

20 large shrimp, under 15 count per pound*
2 tablespoons plus 2 teaspoons olive oil - divided use
1 tablespoon lime juice
1 teaspoon fennel seed - divided use
1 tablespoon finely chopped onion
2 tablespoons brandy
1/2 cup dry white wine
1/3 cup heavy cream

1. Peel and devein shrimp; reserve shells.
2. Combine 2 tablespoon olive oil with lime juice in a large glass bowl. Crush and add 1/2 teaspoon fennel seed. Add shrimp, stir until coated and marinate 45 minutes in the refrigerator, stirring occasionally.
3. Preheat grill.
4. Meanwhile, heat remaining 2 teaspoon olive oil in a large skillet over medium-high heat. Add reserved shrimp shells and remaining 1/2 teaspoon fennel seed and sauté 3 minutes. Add onion and cook for 1 more minute. Add brandy and carefully flame with a long match or utility lighter. When flame subsides, add wine and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 tablespoons. Add cream to pan and bring to a boil. Simmer for 2 minutes or until slightly thickened. Strain into a clean pan, pressing to extract as much liquid as possible. Keep warm.
5. Place shrimp of 4 skewers, going through both top and tail of shrimp. Grill 4 to 5 inches from coals about 2 minutes per side or until opaque throughout. Place shrimp on plates and spoon warm sauce over top. Serve with rice, if desired.

Makes 4 servings.

*Note: 1 to 1 1/4 pound medium shrimp, 31 to 35 count, can be substituted. Grill about 1 1/2 minutes per side.

Recipe provided courtesy of National Fisheries Institute.