Ingredients:
16 jumbo Gulf shrimp, peeled and deveined, heads left on
3 Tbs. canola oil
Pepper mix (see directions below)
Gastrique (see directions below)

Pepper Mix Ingredients:
1 Tsp. black peppercorns
1 Tbs. white peppercorns
1 Tbs. red pepper flakes
2 Tbs. pink pepper corns
1 Tbs. toasted cumin seeds
2 Tbs. salt

Pepper Mix Preparation:
Grind peppercorns, pepper flakes and cumin seeds in a coffee grinder until coarsely ground. Mix in salt to combine.

Gastrique Ingredients:
1 cup light corn syrup
1 cup white vinegar
1 cup of fresh squeezed orange juice

Gastrique Preparation:
Heat the vinegar, corn syrup and orange juice in a medium pan. Bring to a boil, then reduce heat and cook until syrup-like consistency.

Final Preparation:
In a large mixing bowl place the shrimp and canola oil. With one hand shake the bowl vigorously and with the other hand slowly shake the pepper mix so it evenly covers all the shrimp. In either 2 large sauté pans or over a hot grill, place the peppered shrimp on the cooking surface, cook 2-3 minutes, turn over and cook an additional 3-4 minutes. Ladle some Gastrique into the center of each plate. Place 3-4 orange segments around the pool of sauce, place a chervil sprig on top of each orange segment, and place four shrimp on each plate. Serves 4.

Favorite Flower: White Pom-pom Chrysanthemum

How-to Idea: Ladies Golf Cap

– Decorate your favorite golf cap with faux flowers on front and back of cap.

– Use hot glue or Sobo fabric glue to adhere the flowers.