Bourbon Glazed Shrimp

2 pounds Shrimp, frozen, peeled & deveined 1/2 cup Brown Sugar 1/4 cup plus 2 tablespoons Bourbon 1/4 cup Olive Oil 1/4 Less Sodium Soy Sauce 1/4 cup, Scallions, chopped 2 to 3 cloves Garlic 2 tbsp Butter, unsalted Salt & Pepper, to taste Italian Parsley, minced, for garnish

I don't add salt to my dishes when making them unless it is necessary. This dish can also be made as a appetizer by marinating the shrimp until ready to cook and serving on a platter.

Combine brown sugar, bourbon, olive oil, soy sauce, scallions and garlic in a medium mixing bowl and whisk thoroughly. Add the shrimp and stir to coat. Chill for 30 minutes to an hour, turning occasionally. Melt the butter in a large skillet over medium heat. Meanwhile, pull the shrimp out of the marinade, shake off the excess and sprinkle lightly with salt and pepper. Reserve the marinade. Add the shrimp to the skillet in a single layer. Cook shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still translucent, about 2 minutes. Transfer to a plate and set aside. Add the reserved marinade to the skillet. Bring to a boil over medium heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired. Add the shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BARBARADELFA.