1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat.
Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves.
Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
Yield: 4 to 5 servings